Rhubarb-Raspberry Pie
A sweet and tangy rhubarb-raspberry pie featuring a honey and jello filling, perfect for summer gatherings and dessert lovers craving fruity, flavorful treats.
Ingredients
Instructions
- Beat egg, flour, honey, and raspberry jello together.
- Add the mixture to the cut-up rhubarb.
- Place the mixture between crusts in a 9-inch pie plate.
- Bake for 50 minutes in a 350°F oven.
Tips & Substitutions
To enhance the flavor of your Rhubarb-Raspberry Pie, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the filling mixture. If you need to substitute ingredients, agave syrup can replace honey, and cornstarch can be used instead of flour for a gluten-free option. Ensure your rhubarb is fresh and tender for the best texture.
Serving Suggestions
Serve your Rhubarb-Raspberry Pie warm or at room temperature, perhaps topped with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Laura And Rachel'S Fudge Pie for a delightful dessert spread.
Storage & Reheating
Store any leftover pie in the refrigerator, covered, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. This will help maintain the crust's crispness and prevent sogginess.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb-Raspberry Pie contains roughly 1003 calories, with 6g protein, 258g carbohydrates, and 1g fat. It is a good source of iron (19% of the Daily Value), protein (13% of the Daily Value), and dietary fiber (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of raspberry jello?
Yes, you can substitute fresh raspberries for raspberry jello, but you'll need to adjust the sweetness. Add 1/2 cup of sugar to the rhubarb mixture to balance the tartness, and increase the cooking time slightly to ensure the filling thickens properly.
Is it necessary to peel rhubarb before using it?
No, you do not need to peel rhubarb as the skin is edible and adds texture. Just be sure to wash the stalks thoroughly and cut them into small pieces to ensure even cooking and integration with the raspberry flavor.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Once baked, allow it to cool completely before storing it in the refrigerator. Just reheat slices as needed for fresh, warm servings, making it perfect for gatherings or unexpected guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).