Roll out pie dough and add one crust to a 9 inch pie dish
In a bowl, add rhubarb and sugar. Stir to coat. Let rhubarb sit for 15-20 minutes until sugar has dissolved and rhubarb has released a lot of it's juice.
Add orange zest and orange juice
Slowly sprinkle in flour and stir until well mixed in
Gently fold in raspberries
Pour filing into prepared pie dish
Add top crust. You can make a lattice crust or add a solid crust. If adding a solid crust, be certain to cut a few vents in the center to allow steam to escape.
Brush top crust with milk and sprinkle with sugar
Place pie on a baking sheet and bake in a preheated 350 degree oven for 1 ¼ - 1 ½ hours until pie is bubbly and golden.
Allow pie to cool to room temperature before serving. Serve plain or topped with a scoop of vanilla ice cream.
Notes
Tips for making
Don't omit the orange! It's a small amount but it really adds a nice balance to the flavors.
If adding a solid top crust, slice a few vents in the top to allow the steam to escape while baking.
Bake pie on a baking sheet to catch any overflow juices.
Allow pie to cool before eating.
Nutritional value is calculated at cutting the pie into 8 slices.