QuilterMomma

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.

Gladygirl

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 !!!!

coopah

Rhubarb doesn't grow here! I am SO jealous! Guess I may have to try the frozen from the grocery.

QuilterMomma

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.

Dae Kuczma

Wow, thanks for sharing....this sounds delicious!!!

polly13

So happy to learn the jello trick. My pies are always delicious in taste, but need to be served with a spoon.