Growing up with a rather over sized rhubarb tree (bush? plant?) and wild strawberries, blueberries and raspberries near our home in the country, my mother prepared some beautiful and delicious pies, crisps and assorted desserts for my family. I love the sweet and tart combination found in rhubarb-berry pies. Serve with vanilla ice cream or whipped cream.
Pie crust (for top and bottom of 9 inch round pie)
1 1/2 pounds trimmed rhubarb
1 1/4 cups sugar
1/2 teaspoon cinnamon
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
1 teaspoon vanilla
1 cup raspberries
1 cup blueberries
1 cup sliced strawberries
Cut rhubarb into 1/2 inch chunks.
In large sauce pan, stir rhubarb, 1 cup sugar, vanilla and cinnamon and stir over medium-low heat until sugar has melted. While this is cooking, stir lemon juice and corn starch together until dissolved. In a small bowl stir together cornstarch and lemon juice. Add cornstarch-lemon juice to rhubarb and cook until thickened, stirring often, about 5-7 minutes. Remove from heat and let cool.
Add berries to rhubarb mixture and refrigerate 30 minutes, covered.
Preheat oven to 400.
Press dough into 9 inch pie dish. Spoon filling over crust. Drape remaining pastry round over filling and trim so that dough overlaps the edges slightly (about 1/2 inch, as crust will shrink when cooking). Pinch crust together with bottom and crimp to decorate if desired. Score pie on top with small knife.
Bake pie in middle of oven 40 minutes, with baking sheet on lower rack to catch any filling spills, until pie crust is just lightly golden brown.
Transfer pie to a cookie rack to cool. Let rest a minimum of 30 minutes to let filling set.
Serve with vanilla ice cream or whipped cream.