Sometimes things just don’t go as planned.
It rains when you forget your umbrella. A recipe you’ve been dying to try is disgusting. A relocation turns into another year living at home. Trends change, plans change, people change.
So when life doesn’t go as planned and when I really need to gather my thoughts, I usually end up gathering some flour and butter and sugar. It sorts me out.
This is how it all goes down.
It starts as it always does. Ingredients on my counter. Measured… Somewhat precisely. Usually not.
Rhubarb pie always requires butter and flour. Strawberries, two types of sugar and such. Salt, too!
This pie feels like everything life is supposed to be. It’s both sweet and a little tart and has a few crumbs in the mixture. Like much of life, it is a little unexpected but has heart and is incredibly satisfying.
So when things in life don’t go as planned, pie usually does the trick.
Strawberry Rhubarb Crumb Pie
(yields 1, 9-inch pie)
INGREDIENTS:
For the Filling:
3-5 large rhubarb stalks, sliced
1 pound strawberries, rinsed and cut into pieces
1/3 cup light brown sugar, packed
1/4 cup cornstarch
large pinch of salt
juice from 1 lemon
For the Topping:
3/4 cup whole wheat flour
3/4 cup old-fashioned oats
1/3 cup cane sugar
large pinch of salt
4 tablespoons cold unsalted butter, cut into small chunks
1 9-inch pie crust
PREPARATION:
To Make the Filling:
In a medium bowl, toss together rhubarb, strawberries, sugars, cornstarch, salt, and lemon juice. Toss until all of the fruit is covered in a coating of sugar and cornstarch. The cornstarch will disappear and the sugars will begin to make juice with the fruit.
Transfer filling to prepared pie crust and allow to rest at room temperature while you make the topping.
To Make the Topping:
In a medium bowl, whisk together flour, oats, sugar, and salt. Add the cold butter chunks and, using your fingers or a butter cutter, work the butter into the flour mixture until well incorporated.
Slowly, begin to add the topping mixture to the pie, patting it down with the back of a spatula. Repeat this process until all the topping is used up or the pie filling is covered to the brim.
To Assemble the Pie:
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place pie in the center.
Bake the pie for 20 minutes at 400 degrees F, then reduce the heat to 350 degrees and bake for another 35 to 40 minutes, or until the pie is juicy, bubbling, and golden brown.
Remove from the oven and allow to cool for at least 2 hours before serving. This will help the juices mellow and thicken a bit.
Pie is best served just slightly warm with vanilla ice cream. Store covered in the refrigerator. Enjoy!
Tagged: baking, blogging, dessert, food, oats, pie, recipes, strawberries, sweet, vegetables, whole wheat
