Recipe by Bev T.
"The fruit mixture can be frozen in quarts, and used at a later date."
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2 1/2 cups
1 1/2 cups
finely chopped rhubarb
1 1/4 cups
pastry for a 9 inch single crust pie
We picked a lot of mulberries at a friend's house, but none of us really liked them too much. I thought putting them in a pie with something else would help, so I tried this. It is outstanding! It tastes like neither mulberries or rhubarb, and we loved it. Dicing the rhubarb is a great improvement over cutting it in big chunks the way people seem to do with strawberry rhubarb pie.
I did cut the sugar back to 3/4 c because 1 1/2 c seemed like too much for four cups of fruit. I also added a few dashes of salt.
Be prepared to spend a long time removing stems from your mulberries! I wasn't sure if it would be worthwhile, but this is probably the best pie I have ever made.
I have to say, I love rhubarb pie. I have always found strawberry/rhubarb pie to be a little over-rated, so I wasn't too sure how mulberry/rhubarb pie would come out...I now know that mulberries are the perfect compliment to rhubarb. This pie is not only superb, but the color is wonderful. It's a lavender-blue. I made two of these pies for family and they were gone in no time. Thanks for the recipe!
Good pie! However, on the ingredients list, you list only a "single" crust. Then it says to add a top crust. The ingredients list should state 2 crusts.
I had enough pie dough for one crust, so I got the whole thing together and then discovered I needed another crust. Disappointing. But the flavor was excellent.
I just can't say enough about this pie! I made it tonight as dessert for dinner with friends and it was AMAZING! Easily the best pie I've ever had, and my family loves pie. It was just the right combination of tangy and sweet, and my friends raved about it. I think this will be a regular on the menu as long as I can get hold of mulberries and rhubarb. I did tweak it slightly. I used 2.5 cups of mulberries and about 4 cups of diced rhubarb (had a lot on hand), only 3/4 cup of brown sugar and about 1/3 cup of whole wheat flour to the filling. I let it sit for about 3 hours before filling and baking the pie. I used store bough crusts this time, but it still turned out amazing. I would gladly recommend this recipe and will be making it throughout the season! Thanks so much!
This is really good stuff! It's great to have kids you're babysitting pick the berries and do all the work, and you sit back and enjoy!
If I could give 6 stars I would...fantastic tasting pie. I did increase the mulberries and the rhubarb by a 1/2 cup (had extra) and I added 3tbsp. of instant tapioca. The pie wasn't runny at all. Ab Fab!
YUMMY!! This is the best pie that I have ever made. I increased the berries and rhubarb by 1/2 cup. I used 1/2 c. sugar and 1/2 c. splenda. It was plenty sweet. I also heaped the 1/4 c flour to make sure it wasn't runny with the additional fruit. This is now a family favorite!! If you love a slightly sweet/slightly tart pie, this is the one to try.
This far surpassed what I was expecting. It makes the purple fingers from picking and nipping worthwhile. The combination of rhubarb and Mulberries creates the best flavor! I freeze a pie's worth in a freezer bag and grab one out of the freezer and let it thaw in the fridge throughout the winter. All you need then in to pour it in a crust and bake away! Pure Heaven!
* Percent Daily Values are based on a 2,000 calorie diet.
Mulberry Rhubarb Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
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