The fruit mixture can be frozen in quarts, and used at a later date.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
1 nine inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together mulberries, rhubarb, sugar, and flour.

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  • Pour into unbaked 9 inch pie shell. Dot filling with butter or margarine, and add top crust.

  • Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake until pie is done, about 30 minutes.

Nutrition Facts

285 calories; protein 2.6g; carbohydrates 49.8g; fat 9.2g; cholesterol 3.8mg; sodium 132.5mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/30/2007
We picked a lot of mulberries at a friend's house but none of us really liked them too much. I thought putting them in a pie with something else would help so I tried this. It is outstanding! It tastes like neither mulberries or rhubarb and we loved it. Dicing the rhubarb is a great improvement over cutting it in big chunks the way people seem to do with strawberry rhubarb pie. I did cut the sugar back to 3/4 c because 1 1/2 c seemed like too much for four cups of fruit. I also added a few dashes of salt. Be prepared to spend a long time removing stems from your mulberries! I wasn't sure if it would be worthwhile but this is probably the best pie I have ever made. Read More
(28)
40 Ratings
  • 5 star values: 35
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/30/2007
We picked a lot of mulberries at a friend's house but none of us really liked them too much. I thought putting them in a pie with something else would help so I tried this. It is outstanding! It tastes like neither mulberries or rhubarb and we loved it. Dicing the rhubarb is a great improvement over cutting it in big chunks the way people seem to do with strawberry rhubarb pie. I did cut the sugar back to 3/4 c because 1 1/2 c seemed like too much for four cups of fruit. I also added a few dashes of salt. Be prepared to spend a long time removing stems from your mulberries! I wasn't sure if it would be worthwhile but this is probably the best pie I have ever made. Read More
(28)
Rating: 5 stars
07/31/2003
I have to say I love rhubarb pie. I have always found strawberry/rhubarb pie to be a little over-rated so I wasn't too sure how mulberry/rhubarb pie would come out...I now know that mulberries are the perfect compliment to rhubarb. This pie is not only superb but the color is wonderful. It's a lavender-blue. I made two of these pies for family and they were gone in no time. Thanks for the recipe! Read More
(16)
Rating: 4 stars
06/12/2006
Good pie! However on the ingredients list you list only a "single" crust. Then it says to add a top crust. The ingredients list should state 2 crusts. I had enough pie dough for one crust so I got the whole thing together and then discovered I needed another crust. Disappointing. But the flavor was excellent. Read More
(14)
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Rating: 5 stars
07/27/2003
This is really good stuff! It's great to have kids you're babysitting pick the berries and do all the work and you sit back and enjoy! Read More
(12)
Rating: 5 stars
06/03/2009
I just can't say enough about this pie! I made it tonight as dessert for dinner with friends and it was AMAZING! Easily the best pie I've ever had and my family loves pie. It was just the right combination of tangy and sweet and my friends raved about it. I think this will be a regular on the menu as long as I can get hold of mulberries and rhubarb. I did tweak it slightly. I used 2.5 cups of mulberries and about 4 cups of diced rhubarb (had a lot on hand) only 3/4 cup of brown sugar and about 1/3 cup of whole wheat flour to the filling. I let it sit for about 3 hours before filling and baking the pie. I used store bough crusts this time but it still turned out amazing. I would gladly recommend this recipe and will be making it throughout the season! Thanks so much! Read More
(12)
Rating: 5 stars
06/19/2006
If I could give 6 stars I would...fantastic tasting pie. I did increase the mulberries and the rhubarb by a 1/2 cup (had extra) and I added 3tbsp. of instant tapioca. The pie wasn't runny at all. Ab Fab! Read More
(10)
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Rating: 5 stars
06/24/2008
YUMMY!! This is the best pie that I have ever made. I increased the berries and rhubarb by 1/2 cup. I used 1/2 c. sugar and 1/2 c. splenda. It was plenty sweet. I also heaped the 1/4 c flour to make sure it wasn't runny with the additional fruit. This is now a family favorite!! If you love a slightly sweet/slightly tart pie, this is the one to try. Read More
(7)
Rating: 5 stars
06/20/2004
Outstanding! We got rhubarb from neighbors on one side and a white mulberry in our other neighbor's yard. I don't know the first thing about rhubarb so on a whim I Googled "mulberry rhubarb" and whaddya know? I had my doubts about this recipe but thought what the heck the fruit is free give it a try. The result dramatically exceeded my expectations. The bland mulberry sweetness perfectly balances the ultratart rhubarb; proportions of both are just right. (Threw in a few leftover blueberries too to no ill effect). It was so good I'm going to ask the neighbor if I can pick more of her mulberries. Read More
(6)
Rating: 5 stars
07/15/2006
This far surpassed what I was expecting. It makes the purple fingers from picking and nipping worthwhile. The combination of rhubarb and Mulberries creates the best flavor! I freeze a pie's worth in a freezer bag and grab one out of the freezer and let it thaw in the fridge throughout the winter. All you need then in to pour it in a crust and bake away! Pure Heaven! Read More
(6)
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