Strawberry Rhubarb Pie
MAKES 1 X 9-INCH 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