An even more wonderful, tasty pie

We love rhubarb pie.  But it's a bit tart, especially if the rhubarb isn't young and tender.  So you throw in some strawberries, and that helps sweeten it.  But strawberries turn to mush when baked in a pie and the texture of a strawberry-rhubarb pie isn't pleasant to the tongue even if the taste is (in my opinion).

Friday I decided to use up the rest of Tuesday's Farmers Market rhubarb which I had cleaned and frozen with sugar and flour and was ready to go. But it was not enough for a 9" pie, and I had blueberries, but not enough for a pie, so I mixed them, blueberries on top.  What a fabulous pie.  The blueberries hold their shape and burst when you take a bite.  They sweeten the rhubarb, but do not cover the flavor (they are rather bland). I think it is a much better fruit pie combination than strawberry-rhubarb.

Photo is from another summer, another pie time.