Cranberry Rhubarb Pie Recipe
I picked this rhubarb late in the fall. And it might be termed old growth rhubarb? Because it was big stalks. I washed it at that time and placed it in the freezer.
And it took up a lot of space in my freezer. And all this time I have been thinking that I should have thrown that rhubarb out a long time ago. So seeing as it was old I thought about giving it back some zing in some way. Hence the cranberries.
So here is what I did.
Mix the flour and sugar first.
I took half a bag of cranberries, perhaps 6 oz worth, 1/3 cup of white sugar/flour mix, and about a cup of water and put it in a 10 inch frying pan. I heated it up quickly. I added a pinch of each spices listed in the notes. And if you can taste the spices in it you have added too much. While in the frying pan I mashed it all with a potato masher and stirred it so as not to burn. When I got more of a jelly out of it I cut the burner and pulled the pan aside.
In the meantime I had gotten the bag of rhubarb out of the freezer. And it was freezer burned left and right with ice crystals in it!!! Again I thought I should have thrown this out.
I ran water into that bag a few times and poured off what might be called the melt. I placed the rhubarb in a mixing bowl and added perhaps a half a cup of white vinegar and enough water to cover the rhubarb. In an effort to revive the flavor.
From there I cut the rhubarb up as small as I could and then placed it in the frying pan with the cranbery preparation. No heat or anything, just stir to mix. To it I added one cup of white sugar that I had mixed with 4 Tablespoons of barley flour.
Preheat oven to 450 df
Crust preparation:
First though I had added some flour to the bottom of the pie pan. All the while I pulled the box of two store bought pie crusts out of the freezer and thawed them as quick as I could. I had the plastic bags in warm water at the base of the sink. Then I took one roll of it and spread it across the top of my steam rising berry pan and that seemed to help me peel it open better. And sure a piece broke. But I easily just putty formed it in place in the bottom of the pan. Not to hard to to.
To that you place some of the flour sugar mix at the bottom of the pie pan. Then you add your cranberry/rhubarb pie filling preparation from the skillet. Put little cubes of butter from a T of butter on tomp of that. And drape the top crust over. Now usually when I make a pie it is billowing full or domed. This one was more low like those cheap pies at the grocery store. But this was no cheap tasting pie at all. I was right about the zing.
450 20 minutes then 300 20 minutes, internal temperature was 196 Degrees F upon removal as measure with an IR Laser Thermometer. (Don't sweat the high tech, they are only $6 bucks on sale at the discount hardware store sometimes.)
Ingredients:
6 oz cranberries
6 T Barley Flour
1 1/3 cups white sugar
box of two pie crusts
4 cups rhubarb
1 T Butter
pinch of cardamon, ginger, star anise, cinnamon.
I did indeed run this off of a recipe I found on the internet by Carol and
All Recipes titled Fresh Rhubarb Pie. By that I used that as a reference for what a base pie would be.
This pie tasted like the most incredible cherry pie you ever had? It was unbelievable. And sure I was tempted to put a cap of bourbon in it. But I didn't. Didn't want to corrupt the starting idea.
© 2025 Thomas Paul Murphy
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