This is soooooooooo delicious! I wasn't even expecting to like it. I made it for a friend who kept asking for a rhubarb pie. I happened to have extra blueberries left over and thought this would be a good recipe to use them up on. I thought it would be too tart but it was absolutely delicious! The two blend together to make the most amazing flavor. I used strawberry rhubarb (the good stuff that's red all the way through) and I did an egg wash (egg white, slightly beaten w/about a T of milk & brushed over crust) and sprinkled some sugar on top before baking. I hope my rhubarb plant has enough left to make this again.

Yummy! I wasn't too sure about the blueberry/rhubarb combo, but I'm glad I tried it! I don't care for flour in fruit pies, so I used 1/4 cup quick cooking tapioca instead. :) Also less sugar and I added lemon zest to bring out the fruit flavour. This works well with a full top crust too. I will make this again!