Rhubarb-Cherry Pie

The addition of cherries to rhubarb makes this pie even richer in fiber and flavor. The dried cherries have a special, natural sweetness of their own, which is a nice counterpoint to the naturally tart rhubarb.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 6


  • 2 premade pie crusts
  • 4 cups chopped rhubarb
  • 1⁄2 cup sour cherries
  • 1 cup sugar
  • 1⁄4 cup cornstarch
  • 1 oz. butter, cut in pieces


  • Preheat oven to 350°F. Line tart pan or pie plate with one circle of pie dough.
  • Mix rhubarb with cherries, sugar, and cornstarch and put the mixture in the pie shell. Dot the fruit with butter pieces.
  • Cover the filling with the other pie-dough circle, crimp the edges to seal, and cut slits in the top. Sprinkle with sugar and bake for 50 minutes. Cool before slicing.