Red, White, and Blue Rhubarb Pie

Ingredients and Weight:

• Rhubarb, fresh or frozen: 5 lbs (2.2 kg)
• Sugar: 2 cups (400 g)
• Cornstarch: 1/2 cup (60 g)
• Salt: 1/4 teaspoon (1 g)
• Ground cinnamon: 1 tablespoon (5 g)
• Blueberries, fresh or frozen: 2 cups (250 g)
• Raspberries, fresh or frozen: 2 cups (250 g)
• Pie crust for 9-inch (23 cm) double-crust pie: 1 (900 g)

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, sugar, cornstarch, salt, and cinnamon. Toss to coat.
3. Transfer rhubarb mixture to a 9-inch pie plate.
4. In a small bowl, combine blueberries and raspberries. Spoon over the rhubarb mixture.
5. Roll out the pie crust and cut into 10 strips. Arrange 5 strips over the filling in a lattice pattern.
6. Trim and fold the edges under. Brush with water.
7. Roll out the remaining pie crust and cut into a circle. Place over the filling and crimp the edges.
8. Cut slits in the top of the crust to vent.
9. Bake for 1 hour, or until the crust is golden brown and the filling is bubbling.

Nutritional Information:

• Serving Size: 1 slice (1/8 pie)
• Calories: 250
• Fat: 10 g
• Carbohydrates: 40 g
• Protein: 2 g

Dish Characteristics:

• Sweet and tart
• Colorful and patriotic
• Easy to make
• Perfect for summer gatherings

User Comments:

• "This pie is absolutely gorgeous! And it tastes just as good as it looks."
• "The perfect dessert for a Fourth of July party."
• "I love the combination of flavors and the crisp crust."

Special Precautions and Tips:

• If using frozen rhubarb, thaw it before using.
• If you don't have time to make a lattice crust, simply cut the top crust into stars and circles and arrange them over the top of the filling.
• Let the pie cool for at least 30 minutes before serving to allow the filling to set.