Blueberry-Rhubarb Pie

Picking  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.

Frozen Strawberry Margarita Pie

I enjoyed this perfect ending to Mexican meals at Guadalaharry's Mexican Grill in Boston  several times before I came across their recipe and made it my standard "Mexican meal'  dessert.   Garnish with clouds of whipped cream, a few sliced strawberries and lime twists for a colorful  presentation.

Buy a graham crust or make one using 1/4 c melted butter, 1/4 c. sugar, and 1 1/2 c. graham cracker crumbs.   Combine a 14 oz can of sweetened condensed milk with 1/4 c. freshly squeezed key lime juice, although Nellie and Joe's Real Key Lime  Juice is  perfectly acceptable;  3 TB tequila,  and 3 TB Triple Sec or Galliano  using  a mixer, in a large bowl, for about 3 minutes, until smooth.  Lower the speed and add 1/2 c (thawed) frozen strawberries and syrup, for about 1 minute. Gently fold in 2 c heavy cream  whipped ( not 2 c whipped cream)  until no white streaks remain.  Pour into crust, piling higher in the center. Freeze at least overnight.

 I've substituted 3 c. of cool whip now and then in a pinch, or an effort to reduce the calories, but there's nothing like  using real whipped cream in this, be forewarned!