Search

Gingered strawberry-rhubarb pie with crumb topping

Based on 6 ratings

“Strawberry and rhubarb are a classic ruby red pairing and make delicious baked goods, jams, and the like. This pie takes this favored spring and summer combination to new worlds with added fresh and ground ginger and a chunky streusel topping. To make a short cut version of this dessert, forgo the bottom pie crust and simply bake off the filling with the crumble topping.”

Difficulty

Medium 👍
30
min.
Preparation
90
min.
Baking
80
min.
Resting

Ingredients

Servings:-8+
150 g strawberries
300 g rhubarb
260 g flour
130 g sugar
130 g brown sugar
1 tsp ginger (grated)
½ tsp salt
1 tbsp sugar
170 g unsalted butter (cold)
4 tbsp water (cold)
1½ tsp vanilla extract
5 tbsp starch
1 tsp lemon zest
60 g butter (room temperature)
30 g unsweetened shredded coconut
1 tsp ground ginger
salt
flour (for dusting)
vanilla ice cream (for serving)
Metric
Imperial

Utensils

  • 2 bowls (large)
  • plastic wrap
  • oven
  • rolling pin
  • pie dish (9 in.)
  • aluminum foil
  • pie weights
  • cutting board
  • knife
  • fine grater
  • bowl

Nutrition per serving

Cal
650
Protein
6 g
Fat
34 g
Carb
82 g
  • Step 1/4

    Add flour, half of the salt, some sugar, and cold, cubed butter to a large bowl. Use hands to coat butter with flour and crumble into almond-sized pieces. Add cold water and continue to mix, adding more cold water as needed to form a shaggy dough. Flour a work surface, turn dough out, and form the dough into a flat disc. Wrap in plastic wrap and let chill for at least 1 hr. in the fridge.
    • 200 g flour
    • ½ tsp salt
    • 1 tbsp sugar
    • 170 g unsalted butter (cold)
    • 4 tbsp water (cold)
    • bowl (large)
    • plastic wrap

    Add flour, half of the salt, some sugar, and cold, cubed butter to a large bowl. Use hands to coat butter with flour and crumble into almond-sized pieces. Add cold water and continue to mix, adding more cold water as needed to form a shaggy dough. Flour a work surface, turn dough out, and form the dough into a flat disc. Wrap in plastic wrap and let chill for at least 1 hr. in the fridge.

  • Step 2/4

    Preheat the oven to 350°F/175°C. Unwrap chilled dough and lightly flour work surface. Roll out dough into a circle slightly larger than the pie dish. Transfer dough to pie dish and press gently to fit bottom and sides. Trim as needed and fold excess dough under itself at the crust. Crimp the edges as desired. Prick base all over with a fork, then transfer the crust for at least 20 min. into the freezer. Take the pie crust out and cover with greased aluminum foil and fill with pie weights. Blind bake for approx. 20 min., then remove pie weights and continue to bake for 10 min. more, or until the crust just starts to brown. Remove from the oven and let cool.
    • flour (for dusting)
    • oven
    • rolling pin
    • pie dish (9 in.)
    • aluminum foil
    • pie weights

    Preheat the oven to 350°F/175°C. Unwrap chilled dough and lightly flour work surface. Roll out dough into a circle slightly larger than the pie dish. Transfer dough to pie dish and press gently to fit bottom and sides. Trim as needed and fold excess dough under itself at the crust. Crimp the edges as desired. Prick base all over with a fork, then transfer the crust for at least 20 min. into the freezer. Take the pie crust out and cover with greased aluminum foil and fill with pie weights. Blind bake for approx. 20 min., then remove pie weights and continue to bake for 10 min. more, or until the crust just starts to brown. Remove from the oven and let cool.

  • Step 3/4

    Preheat oven to 375°F/190°C. Chop rhubarb and strawberries into bite-size pieces and add to a large bowl. Add some sugar, brown sugar, vanilla extract, starch, ginger, and lemon zest. Add a pinch of salt and toss everything together.
    • 300 g rhubarb
    • 150 g strawberries
    • 100 g sugar
    • 100 g brown sugar
    • 1 tsp vanilla extract
    • 5 tbsp starch
    • 1 tsp ginger (grated)
    • 1 tsp lemon zest
    • salt
    • cutting board
    • knife
    • bowl (large)
    • fine grater

    Preheat oven to 375°F/190°C. Chop rhubarb and strawberries into bite-size pieces and add to a large bowl. Add some sugar, brown sugar, vanilla extract, starch, ginger, and lemon zest. Add a pinch of salt and toss everything together.

  • Step 4/4

    Add room temperature butter, flour, remaining sugar, brown sugar, coconut, salt, ground ginger, and vanilla extract to a bowl and use your hands to combine everything into a chunky crumble topping. Transfer fruit filling to blind-baked, cooled crust. Top with the crumble and bake at 375°F/190°C for approx. 1 hr., or until the juices are bubbling up through the well-browned crumble. Let cool completely before slicing and serving with vanilla ice cream. Enjoy!
    • 60 g butter (room temperature)
    • 60 g flour
    • 30 g sugar
    • 30 g brown sugar
    • 30 g unsweetened shredded coconut
    • salt
    • 1 tsp ground ginger
    • ½ tsp vanilla extract
    • vanilla ice cream (for serving)
    • bowl

    Add room temperature butter, flour, remaining sugar, brown sugar, coconut, salt, ground ginger, and vanilla extract to a bowl and use your hands to combine everything into a chunky crumble topping. Transfer fruit filling to blind-baked, cooled crust. Top with the crumble and bake at 375°F/190°C for approx. 1 hr., or until the juices are bubbling up through the well-browned crumble. Let cool completely before slicing and serving with vanilla ice cream. Enjoy!

More delicious ideas for you