The Spice Lady’s Signature Rhubarb Strawberry Crumble Pie

Updated: Jul 31


Sometimes rhubarb takes its time arriving into the grocery stores. April would be nice. May to July seem to be the norm though. If you are lucky to have rhubarb growing on your property...well bonus!


When I taught cooking at the Forest Hill Loblaw, I met a regular participant, Judi Schwartz. Ms. Schwartz was so generous to bring me produce from her lovely garden. Rhubarb and basil were in the bounty. I remember once Judi gifted me copious amounts of rhubarb. I was so excited to bake with it. Judi became a long time friend and sadly has passed. I think of her often when I bake or cook with rhubarb or basil leaves.


Rhubarb pie has become one of my signatures, both with double crust of the lattice variety and with this crumble topping. The crumble is a major winner. It's really beyond delicious.


With my kids all grown up and out of the house, I bake pies, cut them into 8 pieces and freeze the portions. Comes in handy when receive guests arrive or to give as a gift or 3.

Fruit Filling


1 quart strawberries, hulled and quartered

1 pound rhubarb, sliced 1/4 inch thick

1/2 cup sugar

2 tablespoons cornstarch

2 tablespoons flour

1 1/2 teaspoons cinnamon, more or less

Pinch of salt

  1. Preheat the oven to 350°.

  2. In a large bowl, toss the strawberries and rhubarb with the sugar, cornstarch, flour, cinnamon and salt.

  3. Let the mixture macerate, sit and make juices, while you make the topping and crust.

Pastry

1 ½ cups sifted all-purpose flour

1 tsp salt

½ cup butter

4 to 5 tablespoons cold water


  1. Mix flour and salt together. Cut in butter with fingers, pastry blender, or food processor until pieces are the size of small peas.

  2. Sprinkle the water, one tablespoon at a time and toss with fork. Repeat until all is moistened.

  3. Form into a ball. Flattened on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from centre to edge until 1/8 inch thick. Line pie plate and crimp edges.

  4. Fill pie with the rhubarb and strawberry filling.

  5. Top with crumble. Recipe below.

  6. Bake pie in middle of oven 45 to 50 minutes, or until filling is bubbling up over crust edge.

Topping

¼ cup cornstarch

3 tbsp dark rum

1 tsp cinnamon

½ cups chopped nuts

1/2 cup rolled oats

1 cup flour

½ cup brown sugar

½ cup (1 stick) melted butter


Combine the above listed ingredients. Sometimes rubbing with your fingers helps the mixture into clumps. Sprinkle over fruit mixture. Bake until top is brown and juices are bubbling.

Filling will continue to set as pie cools.



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