It was spring and my rhubarb, which is now a distant memory, was still growing like gang busters and a flyer came in the mail from my church about a pie potluck. What type of pie to make? I wondered to myself. I then, remember a great jam a friend of mine made years ago, rhubarb blueberry. So off to the store to buy Pillsbury refrigerator pie crust (the rolling pin and I do not get along well) and frozen blueberries. Once, I arrived back home I picked some rhubarb and was off to mixing and baking. I snagged the recipe off the internet and if you are eager to reproduce my endeavors you can find one there too.
I chopped the rhubarb into small bits, added blueberries, sugar, and tapioca and let it sit for awhile. I lined a pie pan with the Pillsbury crust and then added the mixture add the top crust and let my imagination and knife skills run wild. I then popped the whole thing in the oven and awhile latter out came a pie.
I must admit that the pie never it to the church pie potluck, I feed it to my family at family brunch. They all proclaimed it good. However I thought it needed a little something and that something was the orange zest I forgot. Oh well, it was still good.