Perfect for the month of July, when blueberries and rhubarb are in season. A decadent combination of tart and sweet. Enjoy with a dollop of creamy vanilla ice cream, mascarpone, or fresh whipped cream. Adapted from Karin Broecker’s personal recipe.
One pre-made pie crust
1 egg 1 c granulated sugar 1/2 tsp pure vanilla
1/2 tsp grated orange or lemon zest
1 1/2 cups fresh rhubarb, diced 1 1/2 cups fresh blueberries 2 tbsp flour
½ cup flour ½ cup oatmeal ½ cup brown sugar 1 tsp cinnamon 1/3 cup butter, softened
Preheat oven to 400 degrees F. Thaw pie crust for 15 minutes. Prick crust with a fork and bake for 10 minutes. Remove pie crust from oven and set aside while preparing the filling. In a large bowl, mix filling ingredients and let rest for 5 minutes. Drain any excess juices and pour mixture into the prepared pie shell. In a small bowl, cut ½ cup flour, oatmeal, brown sugar, cinnamon and butter together until pea-sized clumps are formed. Sprinkle above mixture on top of pie filling. Bake pie for 10 minutes at 400 degrees F. Lower heat to 350 degrees F and bake another 30 – 40 minutes until bubbly.