Fast Apple Rhubarb Pie

You will end up with too much juice unless you precook the fruit and drain off the excess. Also do add a tbl of cornstarch or flour, possibly a bit more, when mixing the fruit with the sugar tofurther thicken the juice. I used 4 medium to small apples and 4 sticks of rhubarb that were only about 9 inches long and not very thick. They came from a friend's garden.I used a Ninja oven and found thegranola started to burn before the pie edges browned. So I reduced heat to 390 and after 20 minutes placed it on the lowest level and covered with foil. Watch it when it's on the 3rd level! It will quickly start to burn the granola!It is delicious. I will make it again soon and definitely partially precook the fruit and drain the juice before baking, also I think I will add a few squeezes of lemon and only 1 and a half teaspoons of Cinnamon, maybe put a second crust on top instead of granola, though that crunch is really good!

I followed the recipe, simple, easy. Nothing added because I made it for my client who is diabetic.

This was great! I did add 1/4 c of flour as a thickener. I used 7 smaller granny Smith apples and a heaping 2 c fresh chopped rhubarb. Baked at 425 for 30 min and then lowered to 375 and covered with foil for another 30-40minsSuper super yummy!

I took the recipe for the fruit... I whipped up an easy sourcream cake mix.. mixed them together and baked it @ 350° for 40 min.. delicious.. my first rhubarb apple dessert.. thank you!!

So easy and so good!! thanks so much for the recipe! I added 1/4 cup flour to mine and it was perfect ...