Share our post!

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

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 all on our Foodies Corner.
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. Normally when I cook on the fly it's a one 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!

Prep Time: 20 minutes Plus chilling time

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

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

2. Bring to a boil and cook until the rhubarb is tender. Mix the cornstarch in the remaining 1/2 cup 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, 1/4 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.

Raspberry Rhubarb Pie with Cream Cheese Swirl
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Servings: 4 - 6
Ingredients
  • 10 " Graham Cracker crust
  • 2 cups / 250 g frozen unsweetened raspberries, thawed OR strawberries
  • 4 cups / 500 g rhubarb sliced
  • 1 cup / 240 ml water divided in half
  • ½ cup / 100 g sugar for raspberry & rhubarb mix
  • ¼ cup / 50 g sugar for the cream cheese swirl
  • 3 Tablespoons cornstarch
  • 6 oz ./ 170 g Package raspberry jello divided
  • 8 oz / 225 g package cream cheese room temperature
  • 1/4 cup / 60 ml milk I used skim
Instructions
Raspberry rhubarb layer:
  1. In a saucepan place the raspberries,rhubarb, 1/2 cup water, and 1/2 cup sugar.
  2. Bring to a boil and cook until the rhubarb is tender. Mix the cornstarch in the remaining 1/2 cup 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:
  1. Meanwhile, prepare the cream cheese swirl mixture. In a mixing bowl place the cream cheese, milk, 1/4 cup sugar and 3 Tablespoons raspberry jello. Beat until light & fluffy.
  2. Spoon blobs onto the rhubarb mixture in the pie shell & swirl through the pie.
  3. Refrigerate until set, overnight was best. Serve with a dollop of whipped cream.
Recipe Notes

** 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.

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

Leave a Reply to Cos70

Your email address will not be published. Required fields are marked*

Recipe Rating




7 thoughts shared

  1. Looks delicious. As a Brit trying to use an American recipe, can you tell me if cornstarch is the same as cornflour over here? Also, your jello mix, is this powdered? We don’t have it in that format, apart from diet versions. Can you tell me what quantity in mls or fl.oz a packet makes up so I can work out how much to use over here. Thanks

    1. Hi Cos, I am also a Brit, (living in Holland just to confuse things!!)
      Cornstarch is cornflour.
      Jello Mix is the same as Robinsons jelly (powder) sachets. They usually come in sachets of different flavours. For this recipe you need to use 170g of the jelly powder, so please take a look at the weights of the packages in the shop to calculate how many packages you need to buy in weight. There’s no need to calculate from volume of liquid needed to make the jelly as we are only using it in powdered form.
      This is quite a sweet dessert compared to UK desserts so you may want to reduce the sugar amount in the recipe by a third.

      I hope this helps!

  2. Comment author image

    Lois Springer

    says:

    Was I surprised when I saw my friend VickiE’s picture on this site. What drew me was the beautiful dessert. So I tried it…. Don’t know what I did different, other than only use 1 C Rhubarb and 4 C Strawberries. I ended up with two pies and just a bit left over. I didn’t have room to swirl because my pies were to full. Today is test day. Ladies are coming for a craft day and I am serving the wonderful Strawberry Rhubarb swirl. Thanks VickiE!