Rhubarb & Strawberry Crumble Pie

Kitty FloridoNovember 16, 2010

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

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.

Kitty

Rhubarb & Strawberry Crumble Pie

Yield: 1 9-inch pie
Makes 8 to 10 servings
Adapted from a recipe by Anna Olson Sugar

Ingredients, for the crust:
1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup unsalted butter
1 tablespoon lime juice
3 to 5 tablespoons cold water

Ingredients, for the filling:
4 cups rhubarb, chopped
2 cups strawberries, hulled and sliced
1 cup sugar
3 tablespoons tapioca flour
½ teaspoon cinnamon
¼ teaspoon ground ginger
salt

Ingredients, for the topping:
⅔ cup all purpose flour
½ cup sugar
¼ teaspoon nutmeg
salt
¼ cup unsalted butter, melted

Directions

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.

Notes:

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.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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