How to Make Rhubarb Raspberry Pie - A Step-by-Step Guide

Nothing says spring quite like a delicious, homemade pie bursting with the flavors of fresh rhubarb and raspberries. This Rhubarb Raspberry Pie is the perfect combination of tart and sweet, and it's the ideal way to make use of the seasonal produce that’s abundant during this time of year. Whether you’re looking for a dessert to impress your family at a Sunday dinner or looking for a sweet treat to bring to a potluck, this pie is sure to be a hit.

The star of this recipe is the rhubar...

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Ingredients

  • 1 cup sugar
  • ¼ cup quick-cooking tapioca
  • 4 cups chopped fresh or frozen rhubarb
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons lemon juice
  • 1 Pastry for double-crust pie (9 inches)

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • In a large bowl, combine sugar and tapioca. Add the rhubarb, raspberries and lemon juice; mix gently. Let stand for at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake at 375 degrees F for 45-55 minutes or until the crust is golden and filling is bubbly. Serve warm or at room temperature.