• 1 single crust unbaked pie shell
  • 4 cups chopped rhubarb
  • 3 cups fresh raspberries
  • 3 tablespoons cornstarch
  • 1 cup sugar
  • ½ teaspoon nutmeg
  • ½ cup rolled oats
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup melted butter

A sweet and tart pie using two of Idaho’s prolific summer fruits

Tales of the Dinner Belle

By Brenda Stanley

This is a wonderful time of year for berries.  In Idaho, raspberries are plentiful and so sweet and delicious.  One of my favorite desserts is combining these berries with another of my favorite (and prolific) summer fruits- rhubarb.  It’s a perfect combination of sweet and tart, and topped with a crunchy oatmeal crumble topping, this pie is a favorite.  Serve warm with a scoop of vanilla ice cream or fresh whipped cream for the perfect summer treat.

Belle’s Raspberry Rhubarb Oatmeal Crumble Pie

1 single crust unbaked pie shell

4 cups chopped rhubarb

3 cups fresh raspberries

3 tablespoons cornstarch

1 cup sugar

½ teaspoon nutmeg

½ cup rolled oats

½ cup brown sugar

1 teaspoon cinnamon

¼ cup melted butter

Place the pie crust in a 9-inch pie plate and flute edges.  In a large bowl, place the rhubarb and raspberries.  In a smaller bowl, mix together the cornstarch, sugar, and nutmeg.  Pour over the fruit and toss to coat.  Let stand for 15 minutes. In another bowl, mix together the oats, brown sugar and cinnamon.  Pour the melted butter over the top and mix until it is the consistency of wet sand.  Place the fruit mixture evenly in the prepared pie plate. Sprinkle the oat mixture over the top.  Cover the pie with foil and bake in a 350 degree oven for 25 minutes.  Remove the foil and bake another 25 minutes.  Let the pie sit for about 30 minutes before serving to let the juices set.