Strawberry Rhubarb Crumb Pie

What do you think is the most anticipated fresh produce of spring? Could it be asparagus? Or how about spinach? Both rank among the favorites of people in the Midwest.

For me, it’s all about rhubarb, as I imagine it is for most of the people who plan on attending University Lutheran Church’s annual Rhubarb Festival from 10 a.m. to 2 p.m. June 9.

By then, there’ll will plenty of rhubarb to go around. But for now, anyone who wants a tasty rhubarb dessert will have rely on what’s left in the freezer leftover from last summer.

And for those who do, here’s a recipe from the folks at Spice Islands  to try. The rest of you will have to wait at least a week or two.

Strawberry Rhubarb Crumb Pie
2 cups fresh strawberries, sliced
2 cups fresh rhubarb, sliced ½-inch thick
½ cup sugar
3 tablespoons all-purpose flour
½ teaspoon pure almond extract
1 prepared pie crust, unbaked
1 cup brown sugar
1 cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6tablespoons butter or margarine
Preheat oven to 375 degrees.
Gently combine strawberries, rhubarb, ½ cup sugar, 3 tablespoons flour, and almond extract. Spoon mixture into pie crust. Set aside.
Mix brown sugar, 1 cup flour, cinnamon and nutmeg in medium bowl. Cut in butter until mixture resembles coarse meal. Sprinkle over fruit pie; pat down topping gently with hands.
Place pie on baking sheet; bake for 30 to 35 minutes. Cool. Serve with whipped cream or ice cream, if desired. Store leftovers in refrigerator.

4 thoughts on “Strawberry Rhubarb Crumb Pie

  1. While I love sweet/salty and tart/sweet combinations, I must admit that just reading the word rhubarb makes my my mouth pucker. The strawberries should offer just the right amount of sweetness to offset the rhubarb’s head-shaking tang. Count me as one to add a scoop of ice-cream.

  2. Hi Chef Jeff!

    Like you, I’m a Rhubarb lover. But, I’ll even take it a step further…I’m a Rhubarb purist. One of my pet peeves is strawberries ruining a perfectly good Rhubarb desert.

    Strawberries not withstanding, this crumb pie looks looks delicious! How would I convert it to only Rhubarb without it making everyone pucker up, but still leaving that wonderful Rhubarb “bite”? 4 cups Rhubarb and 3/4 cup sugar?

    • Mike: I would make it 1 cup of sugar. Four cups of rhubarb would be pretty tart, even with 3/4 cups sugar.

  3. Hey Chef Jeff. I’m a big fan. Usually I can close my eyes and just imagine the tastes, aromas, and pleasure as it passes the tongue. But I don’t know if you ever tasted Val’s strawberry rhubarb pie from Ted Sr.’s garden. The best. Yours sounds wonderful as well. Keep up the good work.

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