When rhubarb is in season, pie comes to mind. Although we adore the combination of rhubarb and strawberries, we have found one that may be even better: raspberries and rhubarb! Both sweet and tart, this is the perfect pie. For maximum pleasure, serve with whipped cream or a scoop of vanilla ice cream.
Preheat oven to 450°F. Line a 9-inch pie plate with pastry for bottom crust.
In a bowl, combine rhubarb with 1 cup of sugar, flour, and salt. Allow to stand for 10 minutes.
In a separate bowl, combine raspberries with remaining 1/4 cup of sugar.
Pour rhubarb mixture into pie plate. Drain raspberries and layer on top of rhubarb, then dot with butter. Cover with the top crust and seal edges.
Bake for 15 minutes. Reduce heat to 325°F and bake for 30 minutes, or until pie is golden brown.
