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Rhubarb Raspberry Pie

Microwaverina's picture
Ingredients
  9 inch microwaved pie shell 1
  Egg yolk 1 , beaten
  Hot water 1⁄4 Cup (4 tbs)
  Unflavored gelatin 2 Teaspoon
  Cut up rhubarb 4 Cup (64 tbs) (1 Package /16 Ounce Frozen Rhubarb)
  Sugar 2⁄3 Cup (10.67 tbs)
  Frozen raspberries 10 Ounce (1 Package)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Quick cooking oats 2 Tablespoon
  Ground nutmeg 1⁄4 Teaspoon
Directions

Prepare pie shell.
Brush with egg yolk.
Microwave at High 30 to 60 seconds, or until egg is set.
Set aside.
Place water in 1-cup measure.
Microwave at High 30 to 60 seconds, or until boiling.
Sprinkle gelatin over boiling water.
Stir until dissolved.
Set aside.
Combine rhubarb and sugar.
Microwave at High 8 to 12 minutes, or until rhubarb is just tender, stirring 1 or 2 times.
Add raspberries; stir to defrost.
Stir in gelatin mixture.
Pour into pie shell.
Cool.
In small bowl cut butter into flour, brown sugar, oats and nutmeg with pastry blender.
Sprinkle over pie.
Freeze until firm.
Wrap, label and freeze no longer than 3 months.
To serve, unwrap and microwave at 30% (Medium-Low) 6 to 11 1/2 minutes, or until wooden pick can be easily inserted in center, rotating 2 or 3 times, taking care not to melt edge.
Let stand 10 to 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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