When I moved to the UK in 2006, there were a bunch of new foods I had to get to know and adapt to. I remember the first time I came across Rhubarb in the supermarket “what is this strange fruit? how do you even pronounce it? wait, is this even a fruit?! WHAT IS HAPPENING.”
Two minuets earlier I was introduced to Marmite for the first time. imagine how confused I was. brits are fucking weird I thought to myself, will I ever survive without a constant supply of hummus? the thought of separation made me start sobbing in the middle of the tea isle. 2006 was indeed, a strange, emo and hummus-less year.
Fast forward almost a decade, I’ve come to terms with rhubarb being a vegetable, and what do you know… I’m all sorts of crazy about it. so crazy in fact, that I have decided to make a strawberry & rhubarb crumb pie! I’m such a rebel lol.
This recipe ain’t for lazy bums, we’re talking pie here after all, which calls for crust making, dough kneading and butt shaking! it’s a bit of a lengthy & messy process, but the result? kind of like fireworks in your mouth. exciting, I know.
What you’ll need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut into small chunks
- 1/2 cup cold milk
For the Filling:
- 3 cups 1/2-inch thick sliced rhubarb
- 1 pound strawberries, hulled and sliced in half
- 1/3 cup light brown sugar, packed
- 1/2 cup granulated sugar
- large pinch of salt
- 2 tbsp fresh lemon juice
For the Topping:
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 2/3 cup granulated sugar
- large pinch of salt
- 6 tbsp cold unsalted butter, cut into small chunks
- 1/2 cup coarsely chopped pecans
To Make the Crust:
In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.
Create a well in the mixture and pour in the cold milk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more milk if necessary but don’t make it too wet!
On a lightly floured work surface, dump out the dough mixture. Gently knead into a disk.
Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter.
Transfer it to a pie pan or a pyrex (whichever works for you, mate!) Fold the edges under and crimp with your fingers. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
To Make the Filling:
In a medium bowl, toss together rhubarb, strawberries, sugars, salt and lemon juice. Toss until all of the fruit is covered in a coating of sugar. The sugars will begin to make juice with the fruit. Allow to rest at room temperature while you make the topping.
To Make the Topping:
In a medium bowl (yeah… we’re using a lot of medium bowls), whisk together flour, oats, sugar and salt. Add the cold butter chunks.
Using your fingers, work the butter into the flour mixture. Quickly break the butter down into the mixture until well incorporated. Add the pecans and toss to combine.
To Assemble the Pie:
Place a rack in the center of the oven and preheat oven to 200°C. Line a baking sheet with parchment paper. Set aside.
Remove the pie crust from the refrigerator. Toss a handful (about 1/2 cup) of the topping mixture into the fruit mixture, toss. Dump the fruit mixture into the pie crust.
Top generously with topping mixture. Place on the prepared baking sheet and place in the oven. It’s important to use the middle rack because if the pie is too close to the top of the oven, the pecans will burn quickly.
Bake the pie for 20 minutes at 200°C, then reduce the heat to 180°C and bake for another 35 to 45 minutes, or until the pie is juicy, bubbling, and golden brown.
Remove from the oven and allow to cool for at least 2 hours before serving. This will help the juices mellow and thicken a bit. Enjoy! ^_^