Happy Rhubarb day! For 11 Floréal, we are celebrating the pie plant. David Lebovitz has an anecdote in Ready for Dessert about shopping in a French market and purchasing rhubarb only to have several French ladies instruct him that rhubarb absolutement must be peeled. For today’s dish, I am adapting Rose Levy Beranbaum‘s BluRhu Pie from her Baking Bible.

Rhubarb Blueberry Pie 

Pie crust (enough for the tin and a lattice crust)

1/2 cup plus 1 tbs of sugar

1 tbs plus 21/4 tsp cornstarch

1 tsp lemon zest

pinch of salt

1/4 cup water

1 1/4 cup blueberries

2 1/4 cup fresh rhubarb, cut into 1/2 inch pieces

Add all the ingredients for the filling to a medium saucepan and cook over medium heat until it reaches a boil. Simmer for a minute. Let the mixture cool and then pour it into the dough-lined pie tin. Cover with the lattice and brush the crust with some milk. Cook for 15 minutes at 425 and then lower the temperature to 350 and cook until the rhubarb mixture starts bubbling (20 – 30 minutes more). Let the pie cool completely before cutting into it. Enjoy!