Thursday, June 9, 2011




Back To The Cutting Board

Blueberry-Rhubarb Pie
As you know, I have been picking blueberries for my friend Julie and brought some home yesterday along with some rhubarb. As a child, I can remember mom fixing rhubarb quite often. I loved it. So I decided to mix the two and fix a pie.
1 lb. rhubarb stalks, cut on the diagonal into 3/4 inch pieces (about 3 cups)
3 heaping cups blueberries
7 packets of Stevia in the raw

Cook on stove over low heat 15 minutes. Use prepared pie crust and cool Blueberry-Rhubarb mixture. Pour in pie crust and bake 400 degrees for 30 minutes. Eat warm or at room temperature. Great with a dollop of fresh whipped cream or a scoop of ice cream.

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