Rhubarb Blackberry Pie is now one of the best desserts in my recipe book. Growing up, my grandma always had rhubarb cooking, and I tried it when I was young and hated it. That memory stayed with me into my adult life, and only when trying it again by accident did I fall in love. So many missed rhubarb opportunities! Now, cooking a Rhubarb Blackberry Pie transports me back in time, to my grandma’s kitchen.
Ingredients
375 g blackberries
185 g finely chopped rhubarb
280 g caster sugar
4 tbsp plain flour
1 tbsp butter
1 ready-prepared short crust case
short crust pastry to cover
1
Mix blackberries, rhubarb, sugar and flour together.
2
Pour mixture into the unbaked pastry case.
3
Dot the filling with butter, and cover the top with the shortcrust pastry.
4
Bake at 200 degrees C for 15 minutes.
5
Reduce oven temperature to 180 degrees C and bake for 25-30 minutes, or until pie is cooked and pastry is golden.
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Ingredients
Ingredients
375 g blackberries
185 g finely chopped rhubarb
280 g caster sugar
4 tbsp plain flour
1 tbsp butter
1 ready-prepared short crust case
short crust pastry to cover
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