Blackberry Rhubarb Pie

So let me start out by saying that
rhubarb is basically my favorite vegetable of all time. Having a lifelong love of all things sour, the day I discovered rhubarb was . . . well let’s just say I learned that my life was far from complete before that point, and leave it at that. Anyways most people are familiar with the delicious creation which is the strawberry rhubarb pie, which was actually my first introduction to this incredible gift from mother earth, and the universe in general, though it wasn’t long before I discovered that it was even more fantastic in it raw forum, but I digress. So, one day I was looking at different pies and suddenly I got the idea, what if I used blackberries instead of strawberries, here was my reasoning; one of the things that turns good food into great food is contrast. The biggest reason strawberries, and rhubarb go so well together, is the sweet and sour contrast, blackberries having long been my favorite berry, and being generally sweeter then strawberries, seemed to me to be a natural improvement. I then thought “you know I bet I can make this better” and proceeded to make a lemon whipped cream to put on top. This experiment of course turned out brilliantly, and I highly recommend giving it a try at your next picnic, or barbeque. Just take your favorite strawberry rhubarb pie recipe, and substitute blackberries. (Note: depending on the recipe you may have to add more liquid, just make sure you keep all of your ratios balanced and you should be fine.)