Rose's Blue-Rhu pie is delicious!
The rhubarb seems to mellow out the blueberries. The blueberries mellow out the rhubarb
until it's a faint note in the background.
Even those in my family who don't care for blueberries like this pie.
Rhubarb is popular in the mid west but not so much here on the west coast.
It's finally in a few markets.
Rhubarb comes in scores of different varieties, varying from deep red to green.
but there is only one type in my local stores.
I know one thing after making this pie; I'm planting rhubarb!
To peel or not to peel
That is the question
The one thing I do not care for is the stringiness in rhubarb so
I chose to peel. I hated losing all the beautiful skin.
Into the pot with fresh blueberries, lemon zest, sugar and cornstarch.
This recipe is incredibly easy.
It is so nice to actually bake one of Rose's pies with the correct ingredients.
It thickened perfectly.
The rhubarb takes on a glorious color from the blueberries.
At this point I started suspiciously eyeing the scrumptious mixture.
I wanted more!
After a FB discussion with Faithy, I decided to make another batch
which doubled the recipe.
It filled the pie nicely and there's enough left to spoon over
ice cream when the pie is gone.
And it's going very quickly.
Definitely getting better at mixing up Rose's cream cheese pie crust dough but
not so much with the lattice. Not to worry, this pie crust
recipe is delicious.
Note to self
Next time remember to chill the pie before baking
And don't try weaving lattice at midnight
Recipe available in The Baking Bible