This triple berry rhubarb pie is outstanding! A juicy berry rhubarb filling topped with a scrumptious streusel makes it the most effective pies ever!
If you happen to haven’t had the privilege of experiencing the worth rhubarb provides to a fruit pie, now’s the time. Get your fingers on some rhubarb and make this berry rhubarb pie. It’s phenomenal!
Triple Berry Rhubarb Filling
Modeled after this beloved strawberry rhubarb pie, we’re swapping the strawberries for a triple berry mix and tweaking the opposite elements to compensate for the slight change.
For this pie, a frozen or contemporary mix of triple berries can be utilized. Don’t thaw the berries if they’re frozen.
I favor utilizing a triple berry mix of blueberries, raspberries and blackberries.
Rhubarb is mostly in season wherever from April to June or July. Recent rhubarb is likely to be difficult to search out in some grocery shops (Entire Meals and Albertsons are sometimes a great place to start out), however many individuals develop rhubarb, so verify round with household and buddies. You is likely to be shocked who has a rhubarb plant lurking of their aspect yard.
Assembling Triple Berry Rhubarb Pie
Placing this pie collectively is very easy.
- Roll out a single pie crust and gently place in a 9-inch pie plate. Trim and flute the sides.
- Unfold the ready filling into the crust.
- Prime with streusel.
The streusel is a fantastically easy mixture of flour, brown sugar and butter. It comes collectively quick and straightforward and is the right topping for this candy and tart pie.
Baking Time is Crucial
Place the triple berry rhubarb pie on a foil-lined baking sheet and bake for proper round 70-75 minutes.
It’s actually, actually necessary to bake this pie lengthy sufficient. The bubbly filling needs to be very thick and syrupy. If the bubbles are skinny and juicy, proceed baking, even when it means including time past the 75 minutes referred to as for within the recipe.
If the streusel or crust edges are browning an excessive amount of, flippantly tent with foil throughout baking.
And though heat pie is totally irresistible, cooling the pie utterly can even assist it arrange completely. (Particular person slices of pie might be warmed for a number of seconds within the microwave earlier than serving!)
This berry rhubarb pie is tart and candy, vibrant and juicy.
And it’s completely extraordinary served with a scoop of vanilla ice cream. The mild creaminess balances out the deliciously sharp burst of taste from the berries and rhubarb.
I imply, actually, the entire triple berry rhubarb pie + ice cream is just about the one motive I nurse my rogue rhubarb plant again to correct civilization each spring.
I’ve all the time beloved strawberry rhubarb pie, and I’m definitely not turning my again on it anytime quickly, however I’d select this triple berry rhubarb pie any day over nearly another pie. It’s implausible!
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Triple Berry Rhubarb Pie
- 3 cups (400-450 g) triple berry mix, contemporary or frozen (do not thaw if frozen)
- 2 cups (240-250 g) sliced rhubarb (about 1/4-inch thick)
- ⅔ cup (141 g) granulated sugar
- ¼ cup (30 g) cornstarch
- ¾ cup (107 g) all-purpose flour
- ⅓ cup (71 g) packed mild brown sugar
- 6 tablespoons (85 g) chilly butter
Preheat the oven to 375 levels F.
In a big bowl, mix the berries, rhubarb, sugar and cornstarch. Combine effectively. The combination will begin to flip thick and syrupy as it’s stirred.
Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the sides.
Pour the berry/rhubarb combination evenly within the crust.In a small bowl, mix the flour and brown sugar.
Add the butter, and utilizing a pastry cutter or two knives, minimize within the butter to the flour/sugar combination till it has the consistency of coarse crumbs.
Sprinkle the streusel topping evenly excessive of the pie (however not masking the sides of the pie crust).
Place the pie on a foil-lined baking sheet (to catch any drips), and bake for 70-75 minutes till the streusel is golden and the filling is effervescent thick and syrupy. Cowl the pie crust edges midway with foil or a pie crust protect to forestall over-browning, if wanted.
Let the pie cool utterly earlier than reducing (the filling will thicken because it cools). Serve with a scoop of vanilla ice cream or sweetened, whipped cream, if desired.
Triple Berry Mix: I favor utilizing a triple berry mix of blueberries, raspberries and blackberries.
Serving: 1 serving, Energy: 270kcal, Carbohydrates: 48g, Protein: 2g, Fats: 9g, Saturated Fats: 5g, Ldl cholesterol: 23mg, Sodium: 73mg, Fiber: 2g, Sugar: 31g
Recipe Supply: from Mel’s Kitchen Cafe
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