Combining the mouth watering goodness of sweet blueberries and tart rhubarb…oh, yeah!  I am a huge rhubarb fan.  I admit it: I love the stuff and buy a ton of it, freezing it for later…but even hubby and the kid agree: this is good!  For those of us who can’t make it to The Blueberry Festival this year!  No idea where this recipe came from, I’m just glad I found it!

Blue-Barb Pie

Serves 6-8

• 1 1/2 cups blueberries
• 1 1/2 cups rhubarb
• 1 cup sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 1 double pie crust, unbaked

Preheat oven to 450*.  Bake pie for 15 minutes.  Reduce heat to 350* and bake pie for 30-35 minutes longer (covering edges with foil if you need to) or until filling is bubbling and crust is golden brown.  I like to serve this pie warm.

Related posts:

1. Milk Chocolate Bundt Cake
2. Caramel Cream Sandwich Cookies
3. Pumpkin Muffins
4. Fresh Picked Apples + Homemade Caramel Sauce = Yum!