Ingredients
- 1 pkg frozen raspberries 400g
- 12 oz rhubarb 350g
- 1/4 cup water
- 1/2 cup sugar
- 2 tsp lemon peel grated
- 2 tsp corn starch
- 1 pie shell unbaked
- 1 egg separated
- 1 tbsp butter
- 2 tbsp light cream
Servings: servings
Instructions
- Thaw and drain frozen raspberries, reserving 2 tbsp of juice.
- Wash and chop rhubarb.
- On med-high heat, cook rhubarb, sugar and water for 6-8 minutes, until rhubarb is tender.
- Remove from heat and let cool.
- Fold in lemon zest and raspberries.
- Mix cornstarch with reserved juice, then add to cooked mixture.
- Grease pie plate with butter then insert pie shell.
- Brush pie shell with egg white.
- Pour filling into pie shell then dab top with butter.
- Assemble pie top.
- Brush top with cream.
- Bake at 350 degrees F for 50-60 minutes.
Recipe Notes
Note: Can vary amount of sugar (from 1/3 to 2/3 cups) according to taste.