Jody McKenzie, Bandon, Oregon, responds as one Grandma Jody to another, writing, “We grow cranberries, and I’m always looking for new recipes to use them. But a good friend grows 13 acres of blueberries at the end of our country lane. Another good friend grows rhubarb. I recently found this recipe, and it is now my favorite.”
MAIN ARTICLE:
Easy Rhubarb Recipes
Blueberry Rhubarb Pie Recipe
Pastry for double-crust pie (Jody says she uses the refrigerated pie crust dough)
1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon salt
4 cups sliced fresh rhubarb, or frozen rhubarb, thawed (see note)
2 cups fresh blueberries, or frozen blueberries, thawed
1 tablespoon butter
1 teaspoon 2-percent milk, optional
Additional sugar
Heat oven to 400°F. Place 1 pie crust in pie plate.
In large bowl, combine sugar, tapioca and salt. Add rhubarb and blueberries; toss to coat. Let stand for 15 minutes.
Transfer mixture to pie shell; dot with butter. Place second crust over filling; cut slits in top. Brush with milk and sprinkle with additional sugar.
Bake for 40 to 45 minutes, or until golden brown. Cover edges with foil during last 15 minutes if necessary.
(Note: If using frozen rhubarb, measure rhubarb while frozen. Then thaw completely and drain in colander, but do not press out liquid.)
