Is there any combination that says “Canadian prairies” more than saskatoon berries and rhubarb? This dessert is a Western Canadian classic.

Yield: Serves 6.



  • 4 cups fresh or frozen saskatoons
  • 1 cup chopped rhubarb
  • 1 tbsp fresh lemon juice
  • 3/4 cup granulated sugar
  • 3 tbsp quick-cooking tapioca
  • 1 tsp grated lemon peel
  • Pastry for a 9 inch double crust pie
  • 1 tbsp salted butter


  1. Preheat oven to 425°F.
  2. Roll out half of pastry on a lightly floured surface. Fit into a 9 inch pie plate, allowing for 1/2 inch overhang; set aside.
  3. Combine saskatoons, rhubarb and lemon juice in a bowl. Add sugar, tapioca and lemon peel; toss to combine. Spoon fruit mixture into crust. Dot with butter.
  4. Roll out remaining pastry and use for top crust. Trim, fold and flute edges of pastry. Cut vents in top crust to allow steam to escape.
  5. Bake for 10 minutes. Reduce temperature to 375°F and bake 45 - 55 minutes longer or until pastry is golden and filling is bubbly.
Nutritional analysis per serving:

343 calories, 11.5 g fat, 1.9 g protein, 62.1 g carbohydrate, 3.1 g fibre, 202 mg sodium