Succulent berries mixed with tart rhubarb create a stunning filling for this old-fashioned comfort food. In the summer, strawberries and raspberries add sweetness and offset the beautiful red and pink tones of the rhubarb, but subbing in other berries as they are available creates whole worlds of great tastes and colors. Blueberries give a fantastic purple filling, for example. Making a simple shortcrust pastry from scratch is easier than you might think, too, and gives a lovely homemade feel to the dish. If your berries are damper than normal, feel free to thicken the dish with a little extra cornstarch, or use arrowroot for a glossy finish.


  • 1 cup all-purpose flour
  • 3/8 cup butter
  • 2 pinches salt
  • 2 cups fresh chopped rhubarb
  • 4 cups berries of your choice, chopped to similar sizes
  • 1 1/2 cups brown sugar
  • 4 tablespoons preferred baking starch (cornstarch, tapioca starch, etc.)
  • 2 teaspoons mixed lemon juice and zest
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon vanilla extract
  • 1 egg


Place the flour in a large bowl and add the butter, cut into small chunks. Add a pinch of salt and rub the butter into the flour with your fingertips until it resembles breadcrumbs.
Add just enough cold water to form a firm dough. Pull the dough together gently by hand on a floured surface before wrapping and chilling for at least half an hour.
Roll out the bottom pie crust and use it to line a greased tin once the pastry has rested sufficiently. Save the other half of the pastry for the pie lid.
Mix together the rhubarb, berries, sugar, starch, lemon and flavorings, including your extra pinch of salt. Combine it all thoroughly in a large bowl before pouring it into the prepared crust.
Roll out your pie lid, ensuring that it covers the top generously. Place it on top of the pie and trim, crimp and seal the edges.
Brush the top of the pie with beaten egg to ensure a golden glaze …