Instructions: Microwave rhubarb at high for 50 seconds or until slightly softened.

In large bowl, combine fruits. Combine sugar, flour and cornstarch. Toss with fruit to coat evenly.

Transfer to pie shell; dot with butter and sprinkle with lemon juice. Assemble as for any 2-crust pie.

Bake at 425 degrees for 15 mins; reduce heat to 350 and bake for 35 mins or until pastry is golden and filling bubbly

This recipe from Angus McKay, a merchant in Vancouvers Granville Island Public Market who claims to have introduced the first bumbleberry pie to the West Coast.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.