This dazzling dessert recipe for Rhubarb and Strawberry Crumb Pie is just heavenly. The sharp, fresh rhubarb balances out the sweet, fresh strawberries perfectly and crunchy crumb topping is the grand finale.
If rhubarb crumble is a winner with your family, you have to try this.
I’ll be honest, I never had rhubarb before I moved to England. I don’t even think I ever heard of it. When we first met, my husband told me that rhubarb crumble was his favorite dessert and I really thought it was an English thing.
I didn’t know it’s just as popular in America. I just never came across it before.
That said, I have lived in the UK for over a decade now and I still have only had it once before making this pie. Let me tell you – I’ve been missing out!
My husband and I took our son to a local farm over the weekend. We love going to pick fresh, in season fruits and vegetables and it’s a really lovely way to get some quality family time in.
This weekend they had Rhubarb, strawberries, Gooseberries and Tayberries.
They had a huge area for the rhubarb and there wasn’t anyone picking it. We had it all to ourselves and my son had a wonderful time collecting it for my pie.
After we had enough rhubarb, we made our way over to the strawberries. If you’ve never been Strawberry picking, I highly recommend it.
There is nothing like a fresh picked, ripe strawberry. It’s just so much better than store bought. By the end of the day we had more than enough fruit for our pie.
Okay, now back to the pie – I had to enroll the help of a friend on this one.
I was pretty sure the rhubarb would need to be cooked before adding it to the pie (having never baked with it before), but a my friend told me to chop it and soak it for 15 minutes (which I did).
I was also unsure how to thicken the pie. Fruit pies can easily end up as pie soup. She gave me a great tip – use eggs! I never would have thought to make the filling almost custard like! It worked beautifully!
I mixed 2 eggs into some flour, sugar, brown sugar, orange zest and whisked it together . Then I mixed in the rhubarb and strawberries before adding it to a blind baked pie crust
I piled the fruit quite high as my pie pan is pretty shallow. Then I created the topping using a food processor and crumbled it over the top.
It baked for 45 minutes (I covered it with foil to keep it from browning too much after 35 minutes).
It came out truly amazing! The filling turned out a lovely pink color. It stayed nice and thick with just the right amount of juice. It wasn’t too sour or too sweet (I was worried as rhubarb could be quite sharp and Strawberries can be really sweet).
It really had the perfect balance and the crispy topping is fabulous!
Tips for working with freshly picked rhubarb:
- When working with freshly picked Rhubarb, it’s important to know that Rhubarb roots and leaves are toxic. Only the stalk is edible. Be sure cut off the leaves and the tops and bottoms of each stalk with a sharp knife.
- Rinse the stalks with cold water. Using a vegetable peeler, remove any brown spots. You don’t need to peel the skin off from the stalk.
- Fresh rhubarb can be frozen for up to 6 months.
Tips for cleaning fresh strawberries:
- Before cleaning freshly picked strawberries, sort through them and discard any that are damaged or bruised.
- It’s best to clean strawberries by wiping them with a wet paper towel to keep them from becoming saturated. If necessary, they can be washed with cold water.
- Immediately after washing your strawberries be sure to dry them completely with a dry paper towel.
- To remove the stem, simply cutting the stem and hull out with a paring knife or you can use a huller if you have one.
Never Miss A Single Recipe!
Join the free Erren's Kitchen mailing list & get the latest tasty goodness straight to your inbox!
★ Did you make this recipe? Please give it a star rating below!
Rhubarb and Strawberry Crumb Pie
This dazzling dessert recipe is just heavenly. The sharp rhubarb balances out the sweet strawberries perfectly and crunchy crumb topping is the grand finally.
For the crust:
- 1 ¾ cups all-purpose/plain flour
- ½ cup butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 -6 tablespoons ice water
For the filling
- ¾ cup sugar
- 1⁄4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon orange zest
- 2 eggs lightly beaten
- 1 pound chopped fresh rhubarb
- 12 ounces strawberries cut in half or quarters (to keep them the same size)
For the topping:
- 3 1⁄4 cup all-purpose flour
- 1 1⁄3 cup packed brown sugar
- 1 1⁄2 cup butter
For the crust:
To make the crust, sift the flour onto some baking paper and then add it to a food processor.
Add the sugar, and salt and pulse a couple times to mix. Followed by half of the butter and pulse several times.
Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
Sprinkle the mixture with about 2 tablespoons of the ice water (leaving the cubes behind) then pulse again.
Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
You know that the mixture is ready if when you pinch some together with your fingers and it holds together. Be careful with the amount of water you add, too much and the crust will be tough.
Empty the crumbly dough mixture from the food processor onto a clean, dry, floured surface.
Form a mound with the mixture and knead briefly (just a couple of turns). Form into a ball, cover with plastic wrap and chill for at least 1 hour (although it can be up to a few days or even frozen at this point).
Once chilled, let the dough sit at room temperature for 10 minutes before rolling.
Preheat the oven to 400F/200C
Roll out the crust on a lightly floured surface to about ¼ inch thick. Transfer it to a 9" pie pan. Trim the edge or crimp if desired. Prick the bottom with a fork.
Cover the crust with baking paper and fill with baking beads. Blind bake for 10 minutes. Remove the paper and baking beads and set the crust aside.
For the filling:
In a large bowl, combine the sugars, flour and orange zest. Add the eggs and whisk until smooth. Gently stir in rhubarb and strawberries. Add the filling to the pie crust.
For the topping:
Add all if the ingredients to a food processor and pulse until combined.
Squeeze to form lumps and crumble over the pie.
Bake for 45-50 minutes (covering with foil if it starts looking too brown). Cool on a wire rack for at least 30 minutes before serving.
Update Notes: This post was originally published on Jun 27, 2016, but was republished with an updated recipe, new photos, step by step instructions and tips in April of 2018.