The tartness of rhubarb and tanginess of raspberries come together for a simple and simply delicious pie that can be cooling on the counter in just one hour.
SAVE ON THIS RECIPE!
Use a small fondant cutter cookie to decorate the top pie crust before placing it over the pie filling.
Rhubarb isn't always in season, but that doesn’t mean you have to wait until it is in season to enjoy this delicious pie. You can find packages of fresh-frozen rhubarb in the freezer aisle of most grocery stores.
Watch the top of your crust to ensure it doesn't burn while baking. Placing a loose tent of tin foil over the top of your pie will slow down the darkening of the crust.
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