Rhubarb and strawberry crumble pie

Rhubarb crumble pie Easy Food

Serves 8-10

For the pastry:
450g plain flour
1 tsp sugar
200g cold butter, cubed
1 tbsp cold water

For the topping:
60g plain flour
30g oats
75g light brown sugar
½ tsp ground ginger
¼ tsp kosher salt
1 tsp orange zest
125g unsalted butter, melted and cooled

For the filling:
250g sugar
45g cornflour
1 tsp kosher salt
750g strawberries, destemmed, cored and thickly sliced
750g rhubarb, trimmed and sliced
1 tsp orange zest
2 tsp fresh orange juice

To serve:
Custard or vanilla ice cream

  1. Add the flour and sugar for the pastry to a bowl and rub in the butter until crumbly. Add a bit of water until the mixture comes together as a dough. Shape into a disc, wrap in cling film and refrigerate for 20 minutes.
  2. Fit the dough round into a 23cm tart tin. Pierce the bottom of the crust all over with a fork and freeze for another 20 minutes.
  3. In a medium bowl, whisk together the flour, oats, brown sugar, ginger, salt and orange zest. Stir in the melted butter. Refrigerate until ready to use.
  4. Preheat the oven to 190°C/170˚C fan/gas mark 5.
  5. In a large bowl, whisk together the sugar, cornflour and salt. Add the strawberries and rhubarb and stir to combine. Let stand for 20 minutes, then drain off the excess liquid.
  6. Stir in the orange zest and juice. Pour the filling into the crust. Sprinkle with the crumble topping and place the pie dish on a baking sheet.
  7. Bake for 45-55 minutes until the crust is golden brown and the filling is bubbling, covering the top and edges with aluminum foil if they brown too quickly.
  8. Leave to cool completely before serving with custard or ice cream.

Per serving: 508kcals, 23g fat (14.1g saturated), 71.8g carbs (30.9g sugars), 6.2g protein, 4.1g fibre, 0.213g sodium