I N G R E D I E N T S

  •  1 pre-baked pie crustFilling
    • 1/3 cup sugar
    • ½ cup water
    • Zest from ½ lemon
    • Juice of 1 lemon
    • 1 tsp. ground cinnamon
    • ¼ tsp. nutmeg
    • ¾ pound fresh rhubarb, trimmed, cut into ½ inch pieces
    •  2 pints fresh blueberries
    • ¼ cup dark rum
    • 1 Tbs. cornstarch dissolved in water

D I R E C T I O N S

Combine sugar and water in heavy large skillet over low heat. Stir until sugar dissolves. Add the lemon zest, lemon juice, cinnamon and nutmeg. Increase heat and bring to boil. Add rhubarb and reduce the heat to medium-low. Cover pan and simmer until rhubarb is just beginning to soften, ab out 5 minutes. Add the blueberries and rum. Simmer another 10 minutes, add the cornstarch, stir and cook 5 more minutes until the mixture starts to thicken. Remove the pan from the heat. Let stand uncovered and cool completely. Spoon the mixture into the pie crust and refrigerate. Serve with sweetened whipped cream.

Yield: 1 pie.

 

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