Rhubarb. If you read the blog regularly, you know the story. The Husband hates it. My parents and I love it. I try to make at least one rhubarb pie a year, usually for a special occasion. This year I made it for Father’s Day, but with a different spin. A blueberry-rhubarb pie, also known as bluebarb. I saw the recipe in my latest Taste of Home Magazine and I loved the name. Since I have an abundance of frozen blueberries hanging out in the deep freeze, I knew I had to give it a go.
Instead of using the TOH version, I simply adapted my tried-and-true rhubarb pie recipe and replaced the usual meringue with a rustic, flaky, double pie crust. I prefer to use fresh rhubarb and if you are lucky enough to live in an area where fresh rhubarb is readily available, I envy you. I do not and had to drive to another county just to find frozen. The pie was tangy – as a good rhubarb pie should be – with an added burst of juiciness from the blueberries. The pie was a hit. Even The Husband briefly considered taking a slice.
Also wanted to mention that tomorrow is my two-year “blog-aversary” in addition to my fifth wedding anniversary. I started this blog because I wanted to write a cookbook by the time I turned 30. Boy, I feel like I have lived a lifetime within these last two years between career changes, a new baby, and life’s many ups and downs. I’m staring down the barrel of 31 in a few weeks and there is no cookbook. I’m okay with that. All in God’s good time. I still have so much more to cook and SO much more to learn. Thanks to everyone who has been reading – from those six people who first logged on back in June 2009 to all the new readers who have since discovered my little piece of the web.
- 3 egg yolks
- 1-1/3 cups sugar
- 3 tablespoons flour
- 2 cups cut-up rhubarb
- 1 cup blueberries
- 3 tablespoons melted butter
- Dough for two pie crusts
- 1 egg white
- Combine slightly beaten egg yolks with sugar and flour.
- Stir in rhubarb, blueberries, and butter. Allow to stand 30 minutes.
- Pour mixture into an unbaked pie crust. If desired, cut a hole in the second pie crust using a small decorative cookie cutter and center the hole directly over the middle of the pie. Or cover the filling with the second pie crust and cut slits in the crust with a sharp knife. Trim and seal the edges.
- Brush crust with egg white.
- Bake at 375 degrees for 50 minutes or until firm. Remove pie from oven and allow to cool.