You are probably wondering if Bluebarb is even a real word…the answer is yes! When you mix fresh blueberries and delicious rhubarb together you come up with the wonderful creation of Blubarb. I was looking for a new recipe for some rhubarb that was given to me. I came across this recipe and I knew I had to try it! I love both of these ingredients separately and I knew I would love them together!
The recipe is pretty simple and uses a store bought pie crust. You could always make your own if you wanted to.
Bluebarb Pie
3 cups rhubarb
1 1/2 cups fresh blueberries
1 pinch salt
1/8 teaspoon ground nutmeg
1/2 teaspoon lemon juice
1 1/3 cups white sugar
1/3 cup all-purpose flour
1 double crust, ready-to-use pie crust
2 Tablespoons butter, cut up
1 Tablespoon white sugar
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
Toss rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cups sugar, and flour 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 1 Tablespoon of sugar; cover the edges with aluminum foil to prevent excessive browning. Place the pie on the prepared baking sheet.
Bake in preheated oven for 15 minutes; reduce the heat to 350 degrees and bake 35 minutes longer. Remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.
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bye
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