Since we found out where we could find Rhubarb, we went on a hunt for recipes to prepare. I found this recipe from Anna Olson Sugar and decided to give it a try. This would go great with a vanilla ice cream scoop. One thing that we noticed at home, is that this pie tastes even great the next day! Make sure to store it in the fridge after it’s completely cooled.
Rhubarb & Strawberry Crumble Pie
Yield: 1 9-inch pie.
Makes 8 to 10 servings.
Adapted from Strawberry Rhubarb Pie by Anna Olson Sugar
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter
1 tablespoon lime juice
3 tablespoons to 5 tbsp cold water
4 cups rhubarb, chopped
2 cups strawberries, hulled and sliced
1 cup sugar
3 tablespoons tapioca flour
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
A dash salt
2/3 cup all purpose flour
1/2 cup sugar
1/4 teaspoon nutmeg
A dash salt
1/4 cup unsalted butter, melted
- For pastry combine flour with salt. Cut in butter until a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.
- Preheat oven to 400° F. On a lightly floured surface, roll out dough into a circle large enough to fit a 9-inch pie pan. Line pan with pastry, trim and cinch edges. Chill until ready to fill.
- Toss rhubarb and strawberries with sugar, tapioca flour, spices and salt to coat. Fill pie shell with fruit.
- For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit. Bake pie on a tray at 400° F for 20 minutes, then reduce heat to 350° F and bake for about 40 minutes more, until filling is bubbling. If crust edge is browning too quickly, cover edges with a thin strip of tin foil.
- After taking the pie out of the oven, let it sit to cool out completely, or it will be runny – but that’s the same with any pie.
- You can do it also with both fresh and frozen rhubarb and it works well with both.
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