Desserts
HOW TO MAKE A RHUBARB MIXED BERRY PIE
THIS RHUBARB MIXED BERRY PIE IS SWEET, TART, AND EASY TO MAKE. WE’RE USING FRESH GARDEN RHUBARB AND FROZEN MIXED BERRIES IN THIS TREAT.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
THE PERFECT EASTER DESSERTS COLLABORATION
Today’s post is written in collaboration with my friend Dusty from Linen and Wildflowers! Dusty is sharing an amazing dessert called Old Fashion Million Dollar Pie. Be sure to read through the end of this post to get her recipe.
RHUBARB AND MIXED BERRY PIE
One of our favorite dessert recipes here at Simply Rooted Farmhouse is rhubarb and mixed berry pie. It’s actually my husband’s all-time-favorite dessert! This recipe is simple to throw together quickly, especially because most of the ingredients can be stored in the freezer (or pantry).
HOW TO GROW RHUBARB
When we first moved into our farmhouse, it was November. Our first spring was filled with curiously searching the property for plants emerging from their winter dormancy. The first plants to show up were very large, and very strange looking.
Turns out what we were seeing were rhubarb plants (tons of them). Our rhubarb are planted outside of our garden, about 20′ of rhubarb planted in five large, mature clusters. Rhubarb is a perennial in New England, and is a cold tolerant early producing plant. Depending on the spring, rhubarb can be ready to harvest starting at the end of April.
After harvesting rhubarb, leave the plants alone for the remainder of the season and they will die off in winter only to return again next spring.
HOW TO HARVEST AND STORE RHUBARB
Once rhubarb stalks are large and ruby colored (most varieties are ruby colored, but not all) it’s time to harvest. Gently grab a stalk, and twist it off at the base of the plant. Rhubarb reminds me of giant celery, so just rip off the stalks one at a time. Be sure to leave at least 1/2 or 1/3 of the plant intact so that it will return again next year.
Next, remove the rhubarb leaves and immediately discard them. Rhubarb leaves are toxic and should never be ingested by humans or animals. We do not even compost the leaves, instead they are discarded immediately. Once leaf-less, the stalks are washed and ready for use.
Because we have such a large quantity of rhubarb, I cut the clean stalks into about 6″ pieces and freeze them in large Ziplock bags. Fresh-frozen home grown rhubarb makes for great pies, or other recipes all year long!
HOW TO COOK WITH FROZEN RHUBARB
Most cooked rhubarb dishes will be fine for using frozen rhubarb. Much like other berries, rhubarb gets mushy when it’s thawed so make sure you are making a pie or jam. Take the frozen rhubarb stalks out of the freezer bag and run them under hot water for a few seconds. Then, chop until the pieces are about 1″ or less in length. The rhubarb will soften and mush during cooking, so there’s no need to go crazy chopping it up any smaller than that.
CUSTOMIZE YOUR RHUBARB BERRY PIE!
One of the best things about this recipe is how customizable it is. This recipe can be used to make a plain rhubarb pie, or rhubarb with any different fruit mixture you desire! Our favorite is when it’s paired with mixed berries, as shown today in these photos. For mixed berries, we decided to go with frozen strawberries, raspberries and blueberries.
Berries and rhubarb are loaded with antioxidants, so although this is a sweet dessert it’s less guilty feeling than chocolate cake.
If you would like to make your own pie crust, my friend Michelle from Barefoot In The Pines shares how to make the perfect crust HERE. Meanwhile, I’m experimenting with a sourdough pie crust and hope to share it with you soon!
TOOLS AND INGREDIENTS NEEDED TO MAKE RHUBARB MIXED BERRY PIE
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
This recipe is lightly adapted from a Betty Crocker recipe that can be found HERE.
- Pie Dish
- Measuring Cups
- Large Mixing Bowl
- Pie crust
- Flour (we use unbleached all purpose for everything)
- 1 1/2 to 2C Sugar
- 4 C chopped rhubarb
- 1-2 C mixed berries
HOW TO MAKE A RHUBARB MIXED BERRY PIE
Preheat the oven to 425 degrees and get your pie crusts ready!
Chop the rhubarb stalks to just under 1″ in length and throw into a large measuring bowl. Mix in your favorite berry combination and gently toss.
Next, add flour and sugar and mix thoroughly.
Pour the mixture into the bottom pie crust, then add the top crust. Be sure to cover the edges of the pie with aluminum foil before baking.
Bake for 55-65 minutes until rhubarb is tender, and pie is bubbling!
This pie tastes best served hot.
PRINTABLE RECIPE CARD
Have you baked this pie? Did you love it? If so, please give this recipe a rating in the recipe box below. Ratings help our blog to be more discoverable to more people.
Also, we would love to see pictures of your pies. Please be sure to share on social media and tag Simply Rooted Farmhouse on Facebook, or @oursimplyrootedfarmhouse on Instagram. We just can’t wait to see your tasty creations.
RHUBARB MIXED BERRY PIE
INGREDIENTS
- 2/3 C unbleached, all purpose flour
- 1 1/2-2 C granulated sugar
- 4 C chopped rhubarb
- 1-2 C mixed berries
INSTRUCTIONS
Preheat the oven to 425 degrees and get your pie crusts ready!
Chop the rhubarb stalks to just under 1″ in length and throw into a large measuring bowl. Mix in your favorite berry combination and gently toss.
Next, add flour and sugar and mix thoroughly.
Pour the mixture into the bottom pie crust, then add the top crust. Be sure to cover the edges of the pie with aluminum foil before baking.
Bake for 55-65 minutes until rhubarb is tender, and pie is bubbling!
This pie tastes best served hot.
LOOKING FOR THE PERFECT DESSERTS FOR EASTER?
Because rhubarb is usually the first crop to grow each season, it really reminds us of Spring. What a perfect addition to the dessert table this Easter?! Freezing garden goodies is the perfect way to enjoy them all year long, even when they are out of season. Fresh rhubarb mixed berry pie in the middle of winter baked with goodness straight from your home garden!
To pair beautifully with Easter dinner, my friend Dusty from Linen and Wildflowers is sharing her Old Fashion Million Dollar Pie. The best part about Dusty’s dessert, its NO BAKE! Yep, take the stress away from Easter dessert-making with this delicious and simple recipe.
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