STRAWBERRY-RHUBARB CRUMBLE
"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.
Provided by Bobby Flay
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
- Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
- Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.
STRAWBERRY/RHUBARB CRUMB PIE
Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! -Paula Phillips, East Winthrop, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 468 calories, Fat 20g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 232mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY RHUBARB PIE WITH GINGER CRUMB TOPPING
Use the best, freshest ingredients available to add extra flavor to this twist on classic strawberry-rhubarb pie. This recipe comes from Sam Mogannam and Dabney Gough's "Bi-Rite Market's Eat Good Food."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Make the crust: Place flour, butter, sugar, and salt in the bowl of an electric mixer. Transfer bowl to freezer for 20 minutes. Remove bowl from freezer and attach to mixer fitted with paddle attachment. Mix on low speed until mixture resembles a coarse meal, about 2 minutes.
- In a small glass measuring cup, combine ice water and vinegar. With the mixer on low, slowly add just enough water mixture to flour mixture so that it comes together into shaggy clumps. If all the liquid is used and dough still doesn't hold together, add additional cold water, 1 teaspoon at a time. Take care not to overmix.
- Turn dough out onto a large piece of plastic wrap; shape into a 5-inch disk and wrap. Transfer to refrigerator and chill for at least 30 minutes and up to 3 days.
- On a lightly floured work surface, roll out dough into a 12 1/2-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie plate. Tuck excess dough under edges to create a double thickness and a smooth edge; pinch every 2 inches to create a decorative edge. Transfer to refrigerator to chill for at least 20 minutes.
- Make the filling: Preheat oven to 350 with a rack set in the center of oven.
- Place all filling ingredients in a medium bowl; gently toss to combine. Set aside.
- Make the topping: Place all topping ingredients in a medium bowl. Using a pastry blender or two table knives, cut mixture until the biggest pieces of butter are the size of small peas. Mixture will be dry.
- Place filling in chilled pie shell and sprinkle with topping. Place pie plate on a large rimmed baking sheet and bake until crust is dark golden and filling is bubbling, about 1 hour 15 minutes. Transfer to a wire rack and let cool completely before serving.
CRUMB-TOPPED STRAWBERRY RHUBARB PIE
A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. A perfect complement is a very easy-to-make buttery and flaky crust! The crust was rather thin when I rolled it out but I easily pressed the crust into the pan and was able to create a beautiful crimped crust.
Provided by JessKnight
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
- Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
- Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
- Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 81.1 g, Cholesterol 40.7 mg, Fat 19.2 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 147.8 mg, Sugar 50.6 g
STRAWBERRY RHUBARB PIE
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Toss the rhubarb, strawberries, sugar, and orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it in with the fruit.
- Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. Spoon the fruit mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
- For the lattice, place the second crust on a cutting surface and slice 8 equal size strips of dough with a pizza wheel. Starting at one edge, using every other strip of dough, place 5 parallel strips across the pie. Fold back the 2 strips that are on either side of the center half way and place a strip of dough across the center of the pie perpendicular to the other strips. Place the 2 strips back over the pie again and fold the 3 alternate strips half way back. Place a second perpendicular strip of dough over the pie. Place the 3 strips back over the pie again and repeat with a third strip of dough on the opposite side.
- Trim the lattice pieces. Lift the edge of the bottom crust over the edge of the lattice pieces and crimp the two together with your fingers. Brush the lattice pieces with the egg wash.
- Place the pie on the prepared sheet pan and place it in the middle of the oven. Lower the heat to 350 degrees F and bake 45 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
- Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
STRAWBERRY RHUBARB PIE
This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb.
Provided by Florence Fabricant
Categories pies and tarts, dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather two-thirds of the dough and wrap tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 30 minutes. When the dough is chilled, roll out the larger piece and line a nine-inch pie pan.
- If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to macerate for 15 minutes.
- Preheat oven to 425.
- Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Seal, trim and crimp the edges. Brush the lattice with milk and sprinkle with a bit of sugar.
- Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 8 grams, Carbohydrate 64 grams, Fat 27 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 153 milligrams, Sugar 29 grams, TransFat 1 gram
RHUBARB STRAWBERRY PIE
This strawberry rhubarb pie with frozen fruit recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often! - Sandy Brown, Lake Worth, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange zest. Let stand for 15 minutes. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. Trim to 1/2 in beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil., Bake until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 470 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 62g carbohydrate (24g sugars, Fiber 3g fiber), Protein 5g protein.
More about "strawberryrhubarb crumb pie recipes"
STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING | A FOOD …
From afoodloverslife.com
4.8/5 (39)Category DessertServings 8Calories 300 per serving
- Preheat oven to 400°F and line a sheet tray or cookie sheet with parchment or foil. Baking the pie on top of a lined sheet tray will help catch pie filling juices in case any spills over.
- Combine flour, sugar, nutmeg, and salt (and apple cider vinegar if desired). Stir in melted butter until fully combined. *see notes
- An optional step is to brush the pie edges with egg wash (1 yolk + 1 tbsp water). This will create a golden color when baked but it's not essential.
STRAWBERRY RHUBARB CRUMBLE PIE - BETTER HOMES & GARDENS
From bhg.com
Servings 8Total Time 4 hrs 15 minsAuthor Jocelyn Delk Adams
- For Rich Butter Pastry, in a medium bowl stir together 1 cup and 2 tablespoons flour, sugar, and salt. Using a pastry blender, cut in shortening and butter cubes until pieces are pea-size. Sprinkle 1 Tbsp. of the water over part of the flour mixture; toss with form. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1/2 Tbsp. of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together. Shape the dough into a 7x2-inch round log. Wrap pastry with plastic wrap and freeze for 1 to 2 hours or until firm.
- For topping, in a medium bowl stir together the flour, turbinado sugar, almonds (if desired), baking powder, and lemon peel. Add melted butter; mix until clumps form. Cover and chill topping while preparing filling.
- Meanwhile, for Strawberry Rhubarb Filling, in a large bowl stir together sugar, tapioca, ginger and salt. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let mixture stand 45 minutes.) Meanwhile, remove pastry from freezer and let stand 10-15 minutes or until easy to slice.
- Preheat oven to 375°F. Using a sharp knife with a thin blade, cut the chilled 7-inch dough log into 28 thin slices. Place 16 of the slices around the edge of a 9-inch deep-dish pie plate. Place the remaining slices in the bottom of the pie plate. Using your fingers, press the pieces of the pastry together to fill in the gaps. Flute edges as desired.
STRAWBERRY-RHUBARB CRUMBLE PIE | WILLIAMS SONOMA
From williams-sonoma.com
STRAWBERRY RHUBARB CRUMB PIE - JOY THE BAKER
From joythebaker.com
STRAWBERRY RHUBARB CRUMBLE PIE - TUTTI DOLCI
From tutti-dolci.com
Reviews 4Category DessertServings 10Estimated Reading Time 3 mins
- For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Combine oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until large crumbs form. Chill until ready to use.
- Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan (see note below); trim overhang to one inch and crimp edges. Chill in the freezer for 20 minutes. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F.
- Whisk together sugar, arrowroot starch, and salt in a large bowl. Add sliced strawberries, rhubarb, Meyer lemon zest, and lemon juice to sugar mixture and toss together just until combined. Immediately spoon filling into chilled bottom crust and sprinkle with crumble topping. Place pie on preheated baking sheet and bake for 65 to 70 minutes, until golden and filling is bubbling. Cool pie on a wire rack for at least 4 hours before serving (filling thickens as it cools).
TOP 42 SIMPLY RECIPES STRAWBERRY RHUBARB PIE
From gengo.keystoneuniformcap.com
6 HEALTHY STRAWBERRY-RHUBARB RECIPES | EATINGWELL
From eatingwell.com
EASY STRAWBERRY RHUBARB CRUMBLE CRISP - TFRECIPES
From tfrecipes.net
STRAWBERRY RHUBARB CRUMBLE RECIPE - BELLY FULL
From bellyfull.net
STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING - TFRECIPES
From tfrecipes.net
BEST STRAWBERRY RHUBARB PIE RECIPE - HOW TO MAKE STRAWBERRY …
From thepioneerwoman.com
STRAWBERRY RHUBARB CRUMBLE PIE - A DELICIOUS SUMMER …
From inspiredbycharm.com
TOP 47 EASY STRAWBERRY RHUBARB PIE RECIPE RECIPES
From gengo.keystoneuniformcap.com
BEST STRAWBERRY PIE RECIPES
From allrecipes.com
STRAWBERRY RHUBARB CRUMBLE RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
STRAWBERRY RHUBARB CRUMBLE PIE • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
STRAWBERRY RHUBARB PIE | LEITE'S CULINARIA
From leitesculinaria.com
STRAWBERRY-RHUBARB CRUMBLE PIE RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
NEW DAY CAFE: WHAT IS RHUBARB? - DAILYKOS.COM
From dailykos.com
HOW TO MAKE THE PERFECT STRAWBERRY-RHUBARB CRUMBLE PIE - THRILLIST
From thrillist.com
TOP 42 RHUBARB PIE BARS RECIPE RECIPES
From kasur.keystoneuniformcap.com
You'll also love