Blueberry Rhubarb Pie

Rhubarb is another veggie that makes me think of summertime. I’ve mentioned this before, but growing up, I wouldn’t touch it. My dad absolutely loves it. He makes rhubarb rolls fairly often and the first time I remember enjoying them was when I made them for Hubby last year. Another indication of how my tastes have changed as I grow older…

Even though rhubarb is in fact a veggie, I always think of desserts when I think rhubarb. There’s just something about the tartness of the rhubarb that makes desserts so great.

So when I got a ton of rhubarb from my coworker, I started looking for recipes to make with it. I was trying so hard to find a savory treat, but just kept going back to this pie.

Hubby’s favorite pie of all time is blueberry pie and I was intrigued by the combination of a blueberry-rhubarb pie. We all know rhubarb is usually paired with strawberries or even raspberries, but this combination is just as good if not better. Hubby said it was like a tart blueberry pie.

As you can probably tell from the pictures, we enjoyed this pie at a friend’s house. A weekend at the Cape with great friends and a summery pie is as close to perfect as it gets! And, if you go blueberry picking like we did, be sure to freeze some berries for delicious treats all year! I just throw clean berries on a baking sheet and pop them in the freezer. Once frozen, throw the berries in a ziplock bag.

One Year Ago: Rhubarb Raspberry Jam

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Blueberry Rhubarb Pie

Yield: 8

Ingredients:

3 cups diced rhubarb
2 cups fresh blueberries
1 pinch salt
1/8 tsp freshly ground nutmeg
juice from 1/2 lemon
1 1/3 cups sugar
1/3 cup cornstarch
1 double pie crust
2 Tbsp butter, cut up
Decorating sugar

Directions:

Preheat an oven to 425. Line a baking sheet with aluminum foil.

Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, sugar, and cornstarch until evenly mixed.

Pour into the pie shell and dot with butter. Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with decorating sugar; cover the fluted edges with aluminum foil to prevent excessive browning. Place the pie tin on the prepared baking sheet.

Bake for 15 minutes then reduce the heat to 350 and bake 35 minutes longer.

Remove the foil and bake until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.

Recipe adapted from AllRecipes.com

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16 Responses to “Lemon Blueberry Ice Cream Bars”

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    1
    oneordinaryday — September 17, 2009 at 1:08 pm

    I guess they would be hard to bite into, but if you made them thinner you wouldn’t have such a beautiful swirl of blueberry in there. They look fabulous.

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    Jade — September 17, 2009 at 2:18 pm

    Those look amazing! Totally on my list!

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    Mimi — September 17, 2009 at 3:26 pm

    These look delicious. I love lemon and blueberries.
    Mimi

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    4
    nutmegnanny — September 17, 2009 at 3:57 pm

    These look great! Maybe a little thinner would be better but either way they must have tasted fantastic!

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    Ingrid — September 17, 2009 at 5:47 pm

    Yum, I think your idea of a cheesecake ice cream brillant. I agree those swirls are gorgeous!
    ~ingrid

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    stephchows — September 17, 2009 at 7:02 pm

    mmmmm i’d love to have a batch of those sitting in front of me right now!

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    Melissa — September 17, 2009 at 7:30 pm

    These are too pretty to eat! I love the blueberry/lemon combo.

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    Joelen — September 18, 2009 at 2:43 pm

    These look outstanding! I love the swirls and the combo of lemon and blueberry is always a winner!

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    Colleen — September 18, 2009 at 6:20 pm

    Looks delicious! Gorgeous photos.

  10. #
    10
    SugarCooking — September 19, 2009 at 12:36 am

    Those look great! What a beautiful photo!

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    eliza — September 19, 2009 at 2:09 am

    very nice! look just exactly like the ones in the magazine!

    eliza
    http://fooddiary.blogsome.com

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    Stephanie Wagner — September 21, 2009 at 11:06 am

    These are amazing! I didn’t know they were dairy free… We just found our little nephew is allergic to dairy, I’ll have to make these for him.

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    A & W — September 29, 2009 at 9:04 pm

    Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!

  14. #
    14
    A & W — September 29, 2009 at 9:04 pm

    Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!

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    15
    Joudie's Mood Food — August 7, 2010 at 9:51 pm

    This looks ……… WOW!!!!

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    offmotorway — September 16, 2010 at 9:04 am

    What a great idea! One of the best looking desserts I’ve seen in a long time – irresistable!

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