Strawberry Rhubarb Pie

Strawberry Rhubarb Pie



1 blind baked pie shell


45 g (1/2 cup) old-fashioned rolled oats

55 g (1/3 cup) all-purpose flour

55 g (1/3) cup) firmly packed brown sugar

1/4 tsp ground cinnamon 55 g (1/4 cup) unsalted butter, at room temperature


330 g (3 cups) fresh or frozen rhubarb, cut into 1/2-inch pieces

200 g (1 cup) sugar

30 g (3 Tbsp) cornstarch

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cardamom

1 Tbsp fresh lemon juice

400 g (3 cups) de-stemmed and quartered strawberries

1 tsp rose water (optional)


You will need a 9-inch pie plate

PROCEDURE : Preheat your oven to 375°F (190°C)

1. To make the crumb topping, in a bowl, combine the oats, flour, brown sugar, and cinnamon. Add the butter and, using your hands, work it into the dry ingredients until large clumps form. Set aside.

2. To make the filling, in a saucepan, place the rhubarb, sugar, cornstarch, cinnamon, nutmeg, cardamom, and lemon juice. Cook over medium heat until the rhubarb has broken down and the mixture is quite thick. This should take about 15 minutes. Remove from heat. 3. Stir in the strawberries and rose water.

4. Fill the shell to the rim with the rhubarb filling and generously top with the crumb topping.

5. Bake the pie for 40 to 45 minutes, until the crumb topping is golden brown and the filling is bubbling. Serve the pie slightly warm or let cool completely.

STORAGE : This pie will keep at room temperature for three days. It can be reheated in the oven before serving