| 1 | Microwave rhubarb at high for 50 seconds or until slightly softened. |
| 2 | In large bowl, combine fruits. |
| 3 | Combine sugar, flour and cornstarch. |
| 4 | Toss with fruit to coat evenly. |
| 5 | Transfer to pie shell; dot with butter and sprinkle with lemon juice. |
| 6 | Assemble as for any 2-crust pie. |
| 7 | Bake at 425 °F 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 vancouver"s granville island public market who claims to have introduced the first bumbleberry pie to the west coast |
