Name: Raspberry Rhubarb Pie with Cream Cheese Swirl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 10 " Graham Cracker crust; 2 cups or 250 g frozen, unsweetened raspberries, thawed OR strawberries; 4 cups or 500 g rhubarb, sliced; 1 cup or 240 ml water, divided in half; ½ cup or 100 g sugar, for raspberry & rhubarb mix; ¼ cup or 50 g sugar, for the cream cheese swirl; 3 Tablespoons cornstarch; 6 oz or 170 g Package raspberry jello, divided; 8 oz or 225 g package cream cheese, room temperature; 1/4 cup or 60 ml milk, I used skimmed

Raspberry Rhubarb Pie with Cream Cheese Swirl . An easy chilled dessert, and you can choose your favorite fruits too!

Raspberry Rhubarb (or Strawberry) Pie with Cream Cheese Swirl . An easy chilled dessert, and you can choose your favorite fruits too! — Strawberry Swirl

This delicious recipe has been generously shared by our Lovefoodies friend Vickie.
Vickie tells me she often makes up recipes from what she has in her pantry, and this lovely pie is no exception! It went down a storm with her family and so she decided to share it with us at Lovefoodies.
Thanks very much, Vickie for sharing.
Recipe by Vickie Butler

"Yesterday I pulled some of my rhubarb and asked my husband if he wanted pie or crumb cake.

Normally I make Royal Rhubarb pie...which is like a rhubarb custard type of pie...but he said that a strawberry or raspberry rhubarb pie would be good. Sigh...so, I took an inventory of what I had on hand and ended up with this creation.

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Normally when I cook on the fly it's a one time only creation. But this was so easy that I could actually wrote it down for a repeat performance in the future.

I've also made the same recipe but used strawberries instead of raspberries and rhubarb and that was a hit too!"

Table of Contents 📋 hide

8) Raspberry Rhubarb Pie with Cream Cheese Swirl

9) Easy Rhubarb Recipes

Prep Time

20 minutes Plus chilling time

Cook Time

10-15 minutes for the fruit

Yield

4 - 6 Persons

What you need

10 inch Pie Shell, ready made.

Ingredients

10" Graham Cracker crust
2 cups or 250 g frozen, unsweetened raspberries, thawed OR strawberries
4 cups or 500 g rhubarb, sliced
1 cup or 240 ml water, divided in half
½ cup or 100 g sugar (for raspberry & rhubarb mix)
¼ cup or 50 g sugar (for the cream cheese swirl)
3 Tablespoons cornstarch
6oz. or 170 g Package raspberry jello, divided
8 oz or 225 g package cream cheese, room temperature
¼ cup or 60 ml milk (I used skim)

** Please note, if you are using other fruits, make sure the quantity totals 6 cups. You may not need as much sugar if your fruit is sweet so taste it as you go along.

Instructions

Raspberry rhubarb layer:

1. In a saucepan place the raspberries, rhubarb, ½ cup water, and ½ cup sugar.

2. Bring to a boil and cook until the rhubarb is tender. Mix the cornstarch in the remaining ½ cup of water and add to the pan, cook until thickened.

3. Remove 3 Tablespoons of raspberry jello from the package and set aside, add the remaining jello to the hot rhubarb mixture and stir well.

4. Pour the raspberry rhubarb mix into the 10" pie shell. Set aside.

Prepare the cream cheese swirl:

5. Meanwhile, prepare the cream cheese swirl mixture. In a mixing bowl place the cream cheese, milk, ¼ cup sugar, and 3 Tablespoons raspberry jello.

6. Beat until light & fluffy.

7. Spoon blobs onto the rhubarb mixture in the pie shell & swirl through the pie.

8. Refrigerate until set, overnight was best. Serve with a dollop of whipped cream.

If you're looking for more recipes using rhubarb, be sure to check out our collection! So delicious!

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

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