Rhubarbraspberrypie Recipes

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RASPBERRY RHUBARB PIE



Raspberry Rhubarb Pie image

The tartness of rhubarb and tanginess of raspberries come together for a simple and simply delicious pie that can be cooling on the counter in just one hour.

Provided by Brooke Lark

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 9

3 cups fresh or frozen rhubarb
3 cups fresh or frozen raspberries
6 tablespoons butter, melted
2 tablespoons vanilla
1 1/2 cups sugar
1/2 cup Gold Medal™ all-purpose flour
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 quart vanilla ice cream

Steps:

  • Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
  • Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.
  • Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
  • Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
  • Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.

Nutrition Facts : ServingSize 1 Serving

TEENIE'S ACCIDENTAL RHUBARB-RASPBERRY PIE



Teenie's Accidental Rhubarb-Raspberry Pie image

Delicious combo...the reason it's an accident is because I didn't realize I had put in the raspberries until it was too late! Still, that pie didn't last very long!

Provided by Christine

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 6

1 (15 ounce) package frozen prepared pie crusts, thawed
3 tablespoons all-purpose flour
1 cup white sugar
1 egg, beaten
1 cup raspberries
4 cups chopped fresh rhubarb

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.
  • In a medium bowl, stir together the flour and sugar. Mix in the egg, and raspberries. Stir in the rhubarb so it is evenly coated. Transfer to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust with a small knife to vent steam.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 55 g, Cholesterol 23.3 mg, Fat 16.2 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 313.6 mg, Sugar 26.4 g

RASPBERRY-RHUBARB SLAB PIE



Raspberry-Rhubarb Slab Pie image

"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie-or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. -Jeanne Ambrose, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen servings.

Number Of Ingredients 13

3-1/4 cups all-purpose flour
1 teaspoon salt
1 cup butter
3/4 cup plus 1 to 2 tablespoons 2% milk
1 large egg yolk, room temperature
2 cups sugar
1/3 cup cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed and drained
3 cups sliced fresh or frozen rhubarb, thawed and drained
VANILLA ICING:
1-1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
5 to 6 teaspoons 2% milk

Steps:

  • In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

Nutrition Facts : Calories 247 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 159mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.

RHUBARB RASPBERRY CRISP



Rhubarb Raspberry Crisp image

Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1 1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups)
2/3 cup granulated sugar
Zest and juice of 1 orange
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1/2 cup rolled oats
1/4 cup hazelnuts, skinned, toasted, and chopped (optional)
1/2 pint fresh raspberries

Steps:

  • Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
  • In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
  • Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.

RASPBERRY RHUBARB PIE



Raspberry Rhubarb Pie image

-Joy Allred, Heber City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

1-1/3 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups chopped fresh or frozen rhubarb (1-inch pieces), thawed and drained
1 cup fresh or frozen unsweetened raspberries
Pastry for a double-crust pie (9 inches)
2 teaspoons butter

Steps:

  • In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes. , Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

Nutrition Facts : Calories 415 calories, Fat 15g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 286mg sodium, Carbohydrate 68g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.

RHUBARB RASPBERRY PIE



Rhubarb Raspberry Pie image

Make and share this Rhubarb Raspberry Pie recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 50m

Yield 1 Pie

Number Of Ingredients 8

3 cups rhubarb, chopped into 1/2 inch pieces
1 1/2 cups raspberries, whole and rinsed
1 cup brown sugar
2 tablespoons flour
1/8 teaspoon salt
2 eggs, beaten
1/8 teaspoon cinnamon (or less)
1 double crust (lots of recipes in search under pie pastry)

Steps:

  • Line a pie plate with pastry and trim edges.
  • Preheat oven to 425 degrees.
  • Combine the rhubarb and raspberries in a large bowl.
  • Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
  • Pour over fruit mixture and stir gently but well.
  • Pour into the prepared pie plate and top with remaining crust.
  • Seal edges and crimp.
  • Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
  • Remove and place on a pie rack.
  • Cool to room temp and serve with a scoop of vanilla ice cream.

Nutrition Facts : Calories 2680.6, Fat 100.8, SaturatedFat 26, Cholesterol 372, Sodium 2649.6, Carbohydrate 415.3, Fiber 19.2, Sugar 226, Protein 39.6

RHUBARB RASPBERRY PIE



Rhubarb Raspberry Pie image

My family loves rhubarb and raspberries, so I was happy to find this recipe several years ago. We recently moved from the city to the country and are thoroughly enjoying our new life-style.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 378 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 61g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

RITA'S RASPBERRY RHUBARB LATTICE PIE



Rita's Raspberry Rhubarb Lattice Pie image

Martha's sister-in-law Rita Christiansen never adds too much fruit to the filling because, when mixed with other fruit, rhubarb will absorb some of their flavors, overwhelming its own subtle taste.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch pie

Number Of Ingredients 9

1/3 cup all-purpose flour, plus more for dusting
Deep-Dish Pate Brisee for Raspberry Rhubarb Lattice Pie
1 1/2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
2 cups raspberries
1 1/4 cups sugar, or more to taste
Freshly squeezed juice of 1/2 lemon
1 tablespoon cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
2 tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees.
  • On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
  • Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
  • In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.
  • Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.

RHUBARB-STRAWBERRY LATTICE PIE



Rhubarb-Strawberry Lattice Pie image

Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you do).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h

Yield Makes one 9-inch pie

Number Of Ingredients 11

1 3/4 pounds rhubarb, cut into 3/4-inch-thick pieces (6 cups)
6 ounces strawberries, coarsely chopped (1 cup)
1 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon finely grated orange zest, plus 1 tablespoon orange juice
Coarse salt
2 disks Pate Brisee
All-purpose flour, for surface
2 tablespoons unsalted butter, cut into pieces
1 large egg, lightly beaten, for egg wash
Sanding sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.
  • Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
  • Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.
  • Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)
  • Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.
  • Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.

RHUBARB RASPBERRY CUSTARD PIE



Rhubarb Raspberry Custard Pie image

This wonderful pie is from Better Homes & Gardens 1990 Best Recipes Yearbook..Perfect for your guests or loved ones...very impressive looking and well worth the effort...you won't believe that you made it...amazing flavours...

Provided by Baby Kato

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/4 cups white sugar
1 tablespoon flour
1/4 teaspoon nutmeg
4 eggs, beaten
1 favourite pastry shells
3 cups rhubarb, cut into 1 inch peices
1 cup raspberries, fresh or 1 cup frozen raspberries (unsweetened)
1/4 cup flour
1/4 cup white sugar
1/4 cup almonds, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter (or margarine)
1 sheet aluminum foil

Steps:

  • In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
  • Add eggs.
  • Beat till well blended.
  • Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
  • Pour the egg mixture over fruit.
  • Cover the edges with foil to prevent overbrowning.
  • Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
  • Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
  • Cut in butter, until the size of a small pea.
  • Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
  • Leave a 5" circle in the center uncovered.
  • Return to oven for 5 more minutes.
  • Cool on wire rack.
  • Cover and chill any leftovers-- if you have any!

Nutrition Facts : Calories 387.5, Fat 15.6, SaturatedFat 4.8, Cholesterol 100.6, Sodium 199.9, Carbohydrate 57.2, Fiber 2.9, Sugar 39, Protein 6.6

STRAIGHT-UP RHUBARB PIE



Straight-Up Rhubarb Pie image

This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.

Provided by Amanda Hesser

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter

Steps:

  • Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
  • Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
  • Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
  • Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 33 grams, TransFat 3 grams

RHUBARB RASPBERRY PIE



Rhubarb Raspberry Pie image

Categories     Berry     Fruit     Dessert     Bake     Vegetarian     Raspberry     Spring     Rhubarb     Gourmet

Yield Serves 8

Number Of Ingredients 10

frozen-butter pastry dough
1 1/2 pounds trimmed rhubarb
1 cup plus 2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
1 1/2 cups raspberries
1 large egg
1 tablespoon milk
Accompaniment: vanilla ice cream

Steps:

  • Divide dough into 2 pieces (1 piece should be slightly smaller than the other). Chill larger dough piece, wrapped in plastic wrap. On a lightly floured surface with a lightly floured rolling pin roll out smaller piece of dough into a 10-inch round (about 1/8 inch thick).
  • Transfer round to a large baking sheet and chill, covered. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and stack it on top of first round. Chill pastry rounds, loosely covered with plastic wrap, at least 1 hour, or until firm. Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups. In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes. In a small bowl stir together cornstarch and lemon juice. Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. Cool mixture to room temperature, about 30 minutes.
  • Fold raspberries and remaining cup rhubarb into mixture until just combined. Chill rhubarb filling, covered, at least 30 minutes, or until cold.
  • Preheat oven to 425°F.
  • In a small bowl whisk together egg and milk to make an egg wash. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim with scissors, leaving a 1/2-inch overhang. Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang. Crimp edge decoratively. With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash. Sprinkle crust with remaining 2 tablespoons sugar.
  • Bake pie on a baking sheet in middle of oven 35 minutes, or until crust is golden brown and cooked through. (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack. Cool pie at least 1 hour to set filling.
  • Serve pie with ice cream.

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Web May 13, 2009 Directions Step 1 Preheat oven to 350°. Step 2 Place tapioca in a spice or coffee grinder; process until finely ground. Combine …
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  • Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
  • Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.
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