I adore rhubarb, and buy it at the Farmer's Market just about every week during its short season. To be sure we have some when its not in season, I like to marinate clean chopped rhubarb in a bit of sugar and keep it in tupperware in the freezer.
This week, I made a delicious, relatively healthy raspberry rhubarb pie with a homemade graham cracker crust.
Ingredients:
Pie:
-1 small package raspberries, rinsed
-1 bunch rhubarb, rinsed and cut into 1/2 inch pieces
-1/4 cup white sugar (or more as desired)
Crust:
-approx. 8 oz graham crackers, crushed
-2 tbps butter (or more as desired)
Directions:
To make the crust, I first crushed the graham crackers using the same method that I rely on for Ardelle's Dirt Cake: I place a few graham crackers at a time into a sealed ziplock bag, and smash them either with my hands or a tool such as a rubber mallet. Then, lightly grease the pie dish and arrange the graham cracker crumbles. Melt the butter and drizzle over the graham cracker crust (you may need to mix the crust a little with your fingers to even out the butter distribution).
Then I simply mixed the raspberries, rhubarb and sugar and let them marinate in the fridge for a few hours. I didn't use a lot of sugar, because the berries are sweet and I like the tart tang of rhubarb--but you may prefer more sugar. While the berries/rhubarb were marinating, I also let the crust chill.
Finally, preheat the oven to 375 and bake for 40 mins or so (depending on your oven) until the rhubarb is soft. Enjoy!
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