Triple Berry Rhubarb Pie – Mel’s Kitchen Cafe

This triple berry rhubarb pie is outstanding! A juicy berry rhubarb filling topped with a scrumptious streusel makes it among the finest pies ever!

In case you haven’t had the privilege of experiencing the worth rhubarb provides to a fruit pie, now’s the time. Get your arms 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 components 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 desire utilizing a triple berry mix of blueberries, raspberries and blackberries.

Rhubarb is usually in season anyplace from April to June or July. Contemporary rhubarb may be difficult to seek out in some grocery shops (Complete Meals and Albertsons are sometimes place to start out), however many individuals develop rhubarb, so test round with household and associates. You may be shocked who has a rhubarb plant lurking of their aspect yard.

Assembling Triple Berry Rhubarb Pie

Placing this pie collectively is very easy.

1. Roll out a single pie crust and gently place in a 9-inch pie plate. Trim and flute the sides.
2. Unfold the ready filling into the crust.
3. Prime with streusel.

The streusel is a fantastically easy mixture of flour, brown sugar and butter. It comes collectively quick and simple and is the proper topping for this candy and tart pie.

Baking Time is Important

Place the triple berry rhubarb pie on a foil-lined baking sheet and bake for proper round 70-75 minutes.

It’s actually, actually essential to bake this pie lengthy sufficient. The bubbly filling must be very thick and syrupy. If the bubbles are skinny and juicy, proceed baking, even when it means including time past the 75 minutes known as for within the recipe.

If the streusel or crust edges are browning an excessive amount of, calmly tent with foil throughout baking.

And though heat pie is totally irresistible, cooling the pie utterly may even assist it arrange completely. (Particular person slices of pie could 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, truthfully, the entire triple berry rhubarb pie + ice cream is just about the one purpose I nurse my rogue rhubarb plant again to correct civilization each spring.

I’ve all the time liked 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

Yield: 8 servings

Prep Time: 25 minutes minutes

Prepare dinner Time: 1 hour hr 15 minutes minutes

Cooling Time: 2 hours hrs

Complete Time: 3 hours hrs 40 minutes minutes

Filling:

• 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

Streusel:

• 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 nicely. 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 overlaying 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 stop over-browning, if wanted.

• Let the pie cool utterly earlier than chopping (the filling will thicken because it cools). Serve with a scoop of vanilla ice cream or sweetened, whipped cream, if desired.

Pie Crust: My favourite selfmade pie crust is this one or this one.
Triple Berry Mix: I desire 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

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Recipe Supply: from Mel’s Kitchen Cafe