Tuesday, 13 April 2010

Rhubarb as requested!

Seeing as it is rhubarb season, and seeing as I super-dee-duper love rhubarb, and seeing as you requested it, here's a rhubarb recipe from the test kitchen for the book. Its one of those ones I had to make 4 times to get it to work, so (crossed fingers) it should work for you!!

This pie has a great combination of flavors, sweet and tart at the same time, topped with a tasty crumble topping. You’ll find that you’re asking yourself; “is it crumble?” “is it pie?” and the answer is – It’s both! And its good!!

Fresh or frozen rhubarb and strawberries can be used in this recipe with good results so it’s not just for when they are in season.

Rhubarb and Strawberry Crumble Top Pie
Serves 8 to 10

One unbaked 9” Pie Crust

Filling
1 ½ Cups roughly chopped Rhubarb, 2 to 3 medium stems
¾ Cup Sugar

2 Cups quartered Strawberries

3 Tablespoons Tapioca Starch
2 Tablespoons Water
1 Tablespoon Lemon Juice

Crumble Topping
⅓ Cup Plain Flour
2 Tablespoons Rolled Oats
2 Tablespoons Panko (Japanese Breadcrumbs)
1 Tablespoon Sugar
½ teaspoon Baking Powder
¼ teaspoon Salt
⅛ teaspoon ground Ginger
Pinch ground Nutmeg

2 Tablespoon Shortening

Preheat oven to 375°F, and place pie plate on a baking sheet.
Prepare filling -
In a medium pan combine the rhubarb, sugar, and water. Bring to the boil, and then simmer, uncovered, stirring occasionally for about 10 minutes until fruit is cooked and syrupy.
Add the strawberries and cook in the same manner for a further 10 minutes until softened.
Prepare crumble topping while the fruit is cooking -
In a large bowl whisk together the flour through nutmeg.
Cut the shortening into the dry ingredients, then stir in with your hand to form a crumbly mix. Stand until required.
In a small container combine the tapioca, water, and lemon juice into a slurry. Add to the fruit, stir to combine.
Pour fruit mixture into the prepared pie crust. Smooth the top.
Evenly sprinkle crumble topping on top of your prepared fruit layer, and bake for 20 to 25 minutes, until crumble is lightly browned.
Cool pie in pan for 15 minutes prior to serving, or, if serving cold until completely cool. Store covered in fridge, the filling will firm up if kept in the fridge.

2 comments:

Gina said...

That looks really delicious!!

Elizabeth said...

Delicious looking crumble. Many people are asking for vegan recipes with rhubarb.