Blueberry Rhubarb Pie Recipe
Rhubarb is a lovely, seasonal item with a potent tang. Rhubarb is also a great source of vitamin K1, which is important for blood clotting and bone health. It also contains a goodly amount of dietary fiber which is critical for gut health. Desserts should be special occasion treats, but they are a great example of how we can pack those treats with more than just sugar and sweets.
Ingredients:
- 1 pre-baked pie crust
- Filling
- 1/3 cup sugar
- ½ cup water
- Zest from ½ lemon
- Juice of 1 lemon
- 1 tsp. ground cinnamon
- ¼ tsp. nutmeg
- ¾ pound fresh rhubarb, trimmed, cut into ½ inch pieces
- 2 pints fresh blueberries
- ¼ cup dark rum
- 1 Tbs. cornstarch dissolved in water
Directions
Combine sugar and water in a heavy large skillet over low heat. Stir until sugar dissolves. Add the lemon zest, lemon juice, cinnamon, and nutmeg. Increase heat and bring to boil. Add rhubarb and reduce the heat to medium-low. Cover the pan and simmer until rhubarb is just beginning to soften, about 5 minutes. Add the blueberries and rum. Simmer another 10 minutes, add the cornstarch, stir and cook 5 more minutes until the mixture starts to thicken. Remove the pan from the heat. Let stand uncovered and cool completely. Spoon the mixture into the pie crust and refrigerate. Serve with sweetened whipped cream.
Yield: 1 pie.
