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Thread: Rhubarb Raspberry pie

  1. #1
    Super Member QuilterMomma's Avatar
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    Rhubarb Raspberry pie

    Last night I made a pie using Rhubarb that is fresh out of the gardn and the fresh raspberries that needed to be eaten up. They were both black and red ones. I used the usual recipe for rhubarb/strawberry pie and just put in the raspberries. It turned out so good but is even better chilled. The one issue I noticed is that there was even more juice so I would suggest doubling up the tapioca or flour to absorb the juice. Oh so good ladies.
    Life is short, live it while you still can. QuilterMomma

  2. #2
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    I did the same thing except to add some frozen blackberries to the fruit mixture and then sprinkled a small pkg of raspberry jello on top of fruit to thicken the juice. Strawberry jello is also good. I use sugar free jello and very little sugar (diabetic). Love that fresh rhubarb !!!!

  3. #3
    Super Member coopah's Avatar
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    Rhubarb doesn't grow here! I am SO jealous! Guess I may have to try the frozen from the grocery.

  4. #4
    Super Member QuilterMomma's Avatar
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    So the jello helps so that it won't be so juicy. I will try that next time. My dh said the same thing about the blackberries. Will do thanks.
    Life is short, live it while you still can. QuilterMomma

  5. #5
    Junior Member Dae Kuczma's Avatar
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    Wow, thanks for sharing....this sounds delicious!!!

  6. #6
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    Quote Originally Posted by Gladygirl View Post
    I did the same thing except to add some frozen blackberries to the fruit mixture and then sprinkled a small pkg of raspberry jello on top of fruit to thicken the juice. Strawberry jello is also good. I use sugar free jello and very little sugar (diabetic). Love that fresh rhubarb !!!!
    So happy to learn the jello trick. My pies are always delicious in taste, but need to be served with a spoon.

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