Rhubarb Berry Pie

A colleague gave me some fresh rhubarb, a plant I'd neither cooked with or tasted before. So what to do? Make pie!

Recipe from here.

Ingredients

• 2 deep dish pie crusts (we used Marie Calander's, because they were the only vegetarian ones at the store. If you're veg, make sure you read labels and don't buy the ones with lard in them.)
• 3 c. rhubarb, chopped (just the stalks; you don't need to peel them)
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 c. flour
• 2 c. mixed frozen berries (you can thaw them in the microwave)
• a little milk (for brushing)

Methodology

1. Preheat oven to 425*. Put one pie tin on a baking sheet (if you want; this is really unnecessary and done to make putting it in the oven easier). Put the other out to thaw.

2. Mix rhubarb, sugar, spices, and flour. Thaw the berries in the microwave, cut up any really big ones, and mix them in until everything looks like pie mix (no loose flour, etc.).

3. Fill pie crust. Flatten the other pie crust and use it to cover the first; pinch edges and poke some holes in the top. Brush top with milk, sprinkle with sugar, and put in in oven for 1 hour. After ~30 minutes, take it out and cover the edges with tin foil.

Notes

*Delicious. 0/7.