http://www.care2.com/greenliving/strawberry-rhubarb-crumb-pie.html
Strawberry Rhubarb Crumb Pie
Adapted from Pie, by Ken Haedrich (Harvard Common Press, 2004).
Here in the American Northeast, the appearance of the first rhubarb is a sign that winter is really, truly over–and that makes a great excuse for celebration. This luscious sweet-tart pie is the perfect way to throw open the doors to spring and enjoy the first tastes of its tender bounty: Juicy, tender strawberries paired with tart rhubarb make the perfect spring dessert. We also include a fun and easy way to make the tender crust–in a skillet!
Skillet Crust
2 1/4 cups all-purpose flour
1 cup sugar
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter
1 teaspoon pure vanilla extract
1. In a medium sized bowl, combine the flour, sugar, and salt and set aside.
2. In a very large skillet over medium-low heat, melt the butter gently–do not brown–then stir in the vanilla. Add the dry ingredients from the bowl and turn off heat. Using a wooden spoon, mix the ingredients to form crumbs (they will be a bit clumpy, but be persistent). Allow the crumbs to cool for several minutes.
3. As soon as the crumbs are cool enough to handle, transfer two cups of them to a 9 1/2-inch deep-dish pie pan that has been buttered. Use your hands to gently press the crumbs evenly into the bottom and up the sides of the pan. Reserve the remaining crumbs to top the pie.
Filling
4 cups fresh rhubarb stalks, leaves removed, sliced in 1/4-inch thick crosswise slices
2 cups strawberries, hulled and sliced
3/4 cup sugar
Juice of 1 lemon
1/4 cup all-purpose flour
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1. Make the crust, pressing 2 cups of the crumbs into a buttered extra-deep-dish pie pan (see directions below). Set the pie pan aside, reserving the remaining crumbs for topping.
2. Preheat oven to 350F. Combine rhubarb, strawberries, sugar, lemon juice, flour, cardamom, and ginger in a large bowl and allow to rest for 10 minutes.
3. Pour filling evenly into pie shell, smoothing the top with a spoon, then crumble the remaining crumbs for the crust recipe evenly over the pie. Press down gently.
5. Bake on the center rack for 30 minutes, then reduce oven temperature to 325, turn the pie 180 degrees, and continue to bake 40 to 50 minutes, or until crumbs are golden-brown and filling is bubbly. (You may want to ten the pie loosely with aluminum foil during the final 15 minutes, if the crumbs are getting too browned.)
6. Cool on a wire rack for at least 2 hours before serving.
Serves 8 to 10.
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11 comments
add your comment »I tried this..I have eaten better..
It is way to much sugar..and the addition of cinnamon is much better then cardamom..Also, I would cook the rhubarb with a 1/4 cup of water and add 1 cup of sugar, and no sugar in the crust...you can add the two cups of strawberries to this when simmering if you wish...let this cool to room temp...then when making the pie, add the flour, cinnamon and a little ginger if you wish...add only one tbsp. of lemon juice to bring out the tartness..I add a
dot of butter before putting on the top crust...Bake at 375 for 50 to 60 minutes...
A flaky crust made with crisco would be awesome with this..I make
rhubarb pies and freeze them..then when I need them for a church social I have them ready..I have
3 huge Rhubarb plants and they put out a lot of rhubarb...I takes
2 good growing seasons to bet a rhubarb to produce...but oh how wonderful...Also I make rhubarb butter and put it in small jars giving it as gifts. A smart idea, something wholesome, and it always makes a hit when you bring out a jar of this...
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I made this for a dinner party last night and it was absolutely delicious. A huge hit. I followed the recipe exactly and it turned out great. My only comment was it was a little on the sweet side. I might cut some of the sugar from the crust next time. Also, I'm not sure how a recipe with this much butter and sugar in it is "healthy" but it sure was tasty!
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Rhubarb pie is the favorite in my family and has been for many years. We grow rhubard and use our own for pie. I make it 2 different ways, one filling with eggs, one filling without eggs. Without the eggs, it is jucier. We like it both ways. I do not use strawberries, just lots of rhubarb. My crust is a standard oil crust with orange juice in it rather than water and I also put some sugar in crust to sweeten, make a double crust and sprinkle a little sugar on top. I do not use cardamom or ginger in filling. We love our recipe.
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I would definitely try this! I love rhubarb pie. The crust is nice and easy. No cream or eggs necessary in my opinion. I've never used them in a strawberry or rhubarb pie, so this should work just fine. My only concern is that there's quite a bit of sugar in both the crust and the filling - but rhubarb is so tart. This is a harbinger of spring - yeah!!!
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I cook rhubarb pie also in the spring. My My only thought on this pie is it would be quite dry.There is no addition of eggs or cream etc.Not even water. Rhubarb cooks down but is usually cooked in a cream base in a pie. At the very least some kind of liq. added to it.
I just cooked some, peeled and chopped into nuggets, with a little water, on top of the stove, added some honey and stevia to sweeten it after it thickened.
Its really good stirred into plain yogurt or on toast or even on vanilla ice cream!
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My apologies for this picture. It was the only strawberry rhubarb pie photo available but you're right, the pie crust doesn't look right. Sorry for the confusion!
Signed,
Jana Ballinger
Managing Production Editor
Healthy & Green Living
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I'm wondering the same thing - the picture doesn't show what the recipe is. I have a fresh batch of rhubarb anxiously awaiting to be made into a yummy pie - and not sure if I want to use this recipe. Hope someone out there in cyberland cooks it up soon - so I can read their results!
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I just reread the recipe a few times - and like the writer below says - the picture doesn't quite look like a pressed pie recipe. So, I am hesitant to try it - and ruin a nice batch of fresh rhubarb that is anxious to be cooked into something delicious
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This can not be the picture for this pie, and now I don't know if the crust is like pastry or pressed crumble crumbs. Has anyone made it yet?
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If you use frozen, sweetened strawberries (because there aren't any worth a darn at the farmer's market now) how would you adjust the sugar added? How much less do you need?
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