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icking the bigger variety blueberries is usually more fun because the bushes grow to about 8' high, so there's not as much bending ( and aching backs) as with the smaller but more commonly found berries. Blueberries and rhubarb... what a surprise this taste combination is. Whether you pick & pull your own "berries 'n' barb" or buy them at the store, you will love this sweet-tart pie.
icking the bigger variety blueberries is usually more fun because the bushes grow to about 8' high, so there's not as much bending ( and aching backs) as with the smaller but more commonly found berries. Blueberries and rhubarb... what a surprise this taste combination is. Whether you pick & pull your own "berries 'n' barb" or buy them at the store, you will love this sweet-tart pie.Preheat the oven to 425. Combine 1 1/2 c. sugar, 1/4 c. packed light brown sugar, 1/4 tsp nutmeg, 1/4 tsp salt, 3 Tb quick-cooking tapioca, 2 c. rhubarb cut in 1/2" pieces, and 2 c. blueberries. Let sit for ten minutes.
Pour into an unbaked pie shell, top with second crust, flute, and slash the top so steam can escape, Bake for 10 minutes, then reduce heat to 400 for 30 minutes or until the crust is browned and the juices are bubbling up through the vents. Cool on a wire rack completely before serving. If you taste it and find you've gotten hold of a batch of unusually tart rhubarb or blueberries, just sprinkle your slice of pie with some extra granulated sugar to sweeten it up.
