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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
  • ¼ cup / 60 ml milk I used skim
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 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, ¼ 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.