By Mommy’s a Good Cooker
Since moving to the Ozarks more than 20 years ago, we’ve not been able to grow even one stalk of rhubarb. How can you NOT be able to grow rhubarb? That’s like forgetting to water silk plants.
Whatever the reason, we cannot grow rhubarb here, which is sad because I have so many yummy uses for this tart summer fruit: cobbler, sauce, cake, and this deliciously easy Cherry Rhubarb Pie.
The combination of cherry and rhubarb is a gorgeous red, plus it’s sweet and juicy. Even those not especially fond of rhubarb enjoy this pie.
Just a note about the rhubarb: some grocery produce sections have fresh rhubarb, but it’s been awhile since I’ve seen it. Fortunately, you can find frozen rhubarb, already cut up for you, in the frozen fruit section. Add it to your pie while it’s still frozen.
If you’re a little afraid of making pie, don’t be. This one is really easy, leaving you more time to enjoy the summer.
Cherry Rhubarb Pie
2 cups sliced rhubarb
1 can cherry pie filling
3/4 cup sugar
2-1/2 Tbsp. tapioca
Dough for a two-crust pie (yes, store-bought is perfect!)
Mix the first four ingredients well, and then let stand for 15 minutes.
Line a 9-inch pie plate with dough for the bottom crust. Pour in fruit mixture, and then add the top crust. Trim and seal the edges.
Cut 3 or 4 slits to vent the top crust; brush the crust with a little milk or cream, and sprinkle with sugar.
Bake at 375-degrees for 40-45 minutes. Keep an eye on the edges of the crust. Cover just the edges with thin strips of foil to keep them from getting too brown.