this award winning recipe on allrecipes.com!
I omitted the pie crust part of the recipe and used Melissa D'Arabian's pie crust instead.
1 cup fresh blackberries (I think I ended up with closer to two cups of frozen blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour (I ended up using 1/3 cup of flour because of the increased fruit)
1 tablespoon butter, melted
1 teaspoon lemon juice ( I omitted this, as I felt that the rhubarb was tart enough)
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown