Even though roht is a type of sweet bread, my family makes it more like a cookie. This is my aunt’s recipe, which is really basic and straightforward. Tea is a good companion.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 2 8-inch pies |
Ingredients
- 2 (14.1 ounce) packages refrigerated pie crusts
- 2 cups chopped rhubarb
- 1 ½ cups white sugar, divided
- 1/2 cup water, or as needed
- ¼ cup cornstarch
- 2 tablespoons lemon juice
- 4 cups fresh serviceberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Press a pie crust into the bottom and up the sides of each of two 8-inch pie plates.
- Combine rhubarb and 1/2 cup of sugar in a microwave-safe bowl. Microwave on high until rhubarb is soft and juice is pooling in the bottom of the bowl, 4 to 5 minutes. Drain juice into a measuring cup and add enough water to make 2 cups. Add cornstarch and stir to dissolve.
- Pour 2 cups rhubarb liquid into a saucepan; add remaining 1 cup sugar and lemon juice. Add serviceberries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. Pour into two pie crusts. Top with remaining crusts and cut holes in the top to vent steam. Pinch the edges together to seal.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350 degrees F (175 degrees C). Bake until crust is golden brown and filling is bubbling, about 30 more minutes.
Nutrition Facts
| Calories | 357 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 234 mg |
| Sugars | 25 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I read this recipe and I thought it sounded like a very good recipe but I did alter it a bit. I put 4 cups of rhubarb and 2 cups of Saskatoon berries +2 tablespoons of butter and 3 tablespoons of lemon juice and a quarter cup of lemonade, sugar, free, also one cup of Splenda with a half a cup of regular white sugar. The pie filling turned out amazing it was so good it was not dry. Yeah the consistency was perfect. I will definitely make this recipe again.
Used blueberries
I have made this several times and the rhubarb tangs this up so lovely. I did put in less sugar than it calls for as I don’t have a great sweet tooth but others loved it as well
This was a very yummy pie and I don’t even like Rhubarb! Even though it says it makes 2, I have a large deep pie dish and the filling was perfect! Lovely sweet n tart balance.
I used 4 1/2 cups of saskatoons & 2 1/4 cups rhubarb to make 2-9″ pies. I also added another teaspoon of cornstarch for the extra fruit. This is the second time making these & they go over well. Next up is rhubarb jam.
So good.
There are no shortage of Saskatoon (service) berries where I live, so I get to eat my share of Saskatoon berry pies. This is one of my favorite recipes, both for the ease of making it and for it’s delightful flavour.
Amazing combination of tart rhubarb and berries! Very easy to make. I used frozen rhubarb and also frozen saskatoons.. Easy to make this way but should have reduced the water by at least 1/2 cup as a result of using frozen berries… Recipes itself is fantastic and produces a unique pie.
This is a delicious pie!!! Just what the description says it is. I cut the rhubarb in small pieces and nuked it a minute at a time, no problem. A keeper for sure.
I picked at least a gallon of serviceberries one day, luckily had some fresh rhubarb in my garden and made this pie for a potluck dinner. It was delicious! I’ve also used the filling and put a topping like apple crisp on top. That is also very good.
Followed directions exactly except instead of putting the rhubarb in the microwave, i placed frozen rhubarb on the stove on low until they started to thaw, then added the sugar. This pie was a HIT. Everyone loved it! I will be saving this recipe for sure. Easy and delicious
My brother gave me some saskatoons and I had rhubarb, so I gave this recipe a try. I gave my brother one of the pies. He came and gave me more saskatoons today, asking if I could make him another pie saying that it was the best pie he’d ever tasted. I followed the recipe exactly except that I lessened the sugar by a bit. Thanks for a great recipe. I have added to my family cookbook.
Excellent recipe! Tasted great, prepared just as written. Thanks for sharing!
This is sitting in my oven, bubbling over and smells like summer.
I put this mix in tart shells rather than a pie, and although it was nice and juicy, it also stayed thick enough to allow people to eat a tart out of their hand. However, I found that the cooking time was far too long – about 20 minutes at a lower temperature worked well. Don’t worry too much about temp or time, just make sure that the mix clarifies to a deep reddish purple before you take them out, and it will be fine. If underdone, they will taste fine, but not have as striking a colour. Delicious!
Just made this for Thanksgiving as the non-pumpkin option. Great flavour!
Although a big fan of rhubarb, I admit I was dubious of it’s inclusion in a Saskatoon pie recipe, being somewhat of a purist. I am however, always open to trying new things, and am I ever glad about that, because rhubarb took saskatoon pie to another level. The submitter’s claims are all spot on. Saskatoons aren’t known for their incredible juiciness (although they have an unbeatable flavor), therefore the rhubarb adds the much needed juices, while still allowing the berries to be the star of the show. It also added a very pleasant ‘just right’ tartness that was a perfect complement. The filling was a perfect consistency, holding the fruit in nicely. Only wanting one pie this time, and using from scratch pie crust, I cut the recipe in half and filled my 9 inch, not 8 inch, pie plate. When I make this again, I’ll make the entire recipe and fill my 9″ deep dish pie pan for a mile high pie, especially in light of the fact that the filling holds itself so well. The rhubarb I used had been frozen, so it only needed a minute in the microwave to yield it’s juices. Thanks for a wonderful recipe, Stacy!
This is great! I used splenda instead of sugar to cut the calories and it worked fine. Now I know what to do with all those saskatoon berries I get off my tree every year! Lori W, St. Albert Alberta
This was an excellent recipe. We did nothing differently and it turned out fantastically. This will definitely be going in the recipe box for many years to come of delicious pies! Thank you!
I love this recipe… I too used frozen rhubarb and had no problems. Only problem I have had is trying to load a picture of the pie 🙂
This pie is delicious. A couple suggestions – use frozen rhubarb, not fresh as then it won’t ‘explode’. If you only have fresh, add a bit of water before microwaving. I chopped it into fairly small pieces. I had to microwave frozen rhubarb for about 6 minutes in my microwave to get it juicy. I also recommend you let it cool completely to thicken up like the first reviewer said. It is a bit too liquidy if you don’t let it cool. With these changes, this pie is is fantastic!