Summertime Blue Rhubarb Pie

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This is the best pie I have ever eaten or made. Great balance of sweet and tart. The perfect Michigan summertime pie! I have taken it to many BBQs and always get many compliments and requests for the recipe. I increase the amount of fruit 1 and 1/2 cups of each and always use fresh. Used frozen once and the pie was soggy. The recipe does yield quite a bit of crumb topping but increasing the the amount of fruit balances it out nicely. Enjoy!

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I have never made anything with rhubarb until I tried making this recipe. It was so incredibly easy and delicious! It is a very sweet treat. I did substitute orange juice in place of the orange zest. My family loved it, so this one's a keeper!!!

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I made this in hopes of getting my husband to eat rhubarb (I love it, he says he hates it and it worked wonderfully! I used fresh blueberries and rhubarb, and it was a perfect summer dessert. The only thing that was off for me was the amount of crumb topping- it made a TON! we ended up saving half of it to top baked fruit and still had a very generous amount on the pie. I'll definitely make it again, but cut the topping in half.

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I found this recipe to be easy to make and super tasty. Knowing that the fruit would cook down, I increased the amount of rhubarb and blueberries to 1 1/2 cups each. I love the blueberry flavor and the topping. I'll keep this in my Yumm-O File (my favs and make it again.

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My family thought this was the best pie they have ever had. It was super and super easy. Took just a few minutes to put together. I used frozen rhubarb and canned blueberries.

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Everyone loved this pie! dont overcompinsate sugar to balance the tart rhubarb, the blueberries are sweet enough. it was fun and tasty! and they're right, it taste amazing with ice cream!