Rhubarb Raspberry Pie Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 1 microwaved 9-in. pie shell | ||
| Egg yolk | 1 , beaten | |
| Hot water | 1/4 Cup (16 tbs) | |
| 2 teaspoons untlavored gelatin | ||
| Rhubarb | 4 Cup (16 tbs), frozen | |
| Sugar | 2/3 Cup (16 tbs) | |
| Raspberries package | 1 , frozen | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| 2 tablespoons quick-cooking oats | ||
| Ground nutmeg | 1/4 Teaspoon | |
Directions
Prepare pie shell.
Brush with egg yolk.
Microwave at High 30 to 60 seconds, or until egg is set.
Set aside.
Place water in 1-cup measure.
Microwave at High 30 to 60 seconds, or until boiling.
Sprinkle gelatin over boiling water.
Stir until dissolved.
Set aside.
Combine rhubarb and sugar.
Microwave at High 8 to 12 minutes, or until rhubarb is just tender, stirring 1 or 2 times.
Add raspberries; stir to defrost.
Stir in gelatin mixture.
Pour into pie shell.
Cool.
In small bowl cut butter into flour, brown sugar, oats and nutmeg with pastry blender.
Sprinkle over pie.
Freeze until firm.
Wrap, label and freeze no longer than 3 months.
To serve, unwrap and microwave at 30% (Medium-Low) 6 to 11 1/2 minutes, or until wooden pick can be easily inserted in center, rotating 2 or 3 times, taking care not to melt edge.
Let stand 10 to 20 minutes.
Brush with egg yolk.
Microwave at High 30 to 60 seconds, or until egg is set.
Set aside.
Place water in 1-cup measure.
Microwave at High 30 to 60 seconds, or until boiling.
Sprinkle gelatin over boiling water.
Stir until dissolved.
Set aside.
Combine rhubarb and sugar.
Microwave at High 8 to 12 minutes, or until rhubarb is just tender, stirring 1 or 2 times.
Add raspberries; stir to defrost.
Stir in gelatin mixture.
Pour into pie shell.
Cool.
In small bowl cut butter into flour, brown sugar, oats and nutmeg with pastry blender.
Sprinkle over pie.
Freeze until firm.
Wrap, label and freeze no longer than 3 months.
To serve, unwrap and microwave at 30% (Medium-Low) 6 to 11 1/2 minutes, or until wooden pick can be easily inserted in center, rotating 2 or 3 times, taking care not to melt edge.
Let stand 10 to 20 minutes.
Chef
