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Strawberry and Rhubarb Streusel Pie

Renée Robinson

It’s Definitely Spring When Rhubarb Shows Up At The Market.

I had been wanting a strawberry rhubarb pie for quite awhile and when rhubarb finally showed up at my market I knew that Spring had arrived and I jumped on it. Got home and went right to work on a pie. Well, that first attempt was not a shining success. The flavor was flat and the streusel topping had burned. So…Take 2.

I began again with my normal all butter pie crust and all was well. While it was in the pie tin chilling, I proceeded with the filling and made a few significant changes from my first go around. I knew that one of the reasons the flavor was flat was because I hadn’t realized how much rhubarb I actually needed. Equal weights of strawberries and rhubarb was the answer.

I had added a tablespoon of orange juice to the first pie, but doubled that amount this time. Orange juice really does partner well with the strawberry rhubarb flavors. It adds brightness and seems to really bring out the strawberry flavor. I wanted the get the most out of the orange flavoring, so I also added orange zest to the filling. I happened to have blood orange juice and zest in my freezer and thought it would be beautiful in this pie, but you can use any type of fresh orange juice and zest without it changing the flavor much at all.

As always, I add a little black pepper to my berry pies, and this pie was no exception. I can’t encourage you more highly to give this a try. It greatly enhances the berry flavor. Then I thickened the filling with Instant Clear Jel ,* which I’ve mentioned in prior posts. It just happens to be my favorite thickener for all my berry pies. Because rhubarb exudes so much juice, I used a half cup of the gel and as you can see in the photo, I ended up with a nicely soft textured filling. This was what I wanted. I didn’t want it to be too firm. If you like your filling a little firmer, just add an additional tablespoon of Instant Clear Gel .*

Now I had to deal with the burned streusel issue. I knew I couldn’t reduce the baking time of the pie because it needs all that time in order for the crust to fully cook. So, here’s what I did. I put the pie in the oven on the lowest rack with no topping and let it bake at 425° for 20 minutes. I then removed it from the oven, sprinkled on all the streusel, put it back in the oven and reduced the temperature to 375°.  After 50 – 55 minutes, the juices were all bubbling, the crust had browned and the streusel was fully cooked, but not burned. Yay!

After the pie came out of the oven, I sprinkled crushed pistachios on top because I thought some crunch, along with the flavor of the nuts would be welcome in this pie. But then again, I think adding pistachios to almost anything only improves it. If you’d prefer almonds, pecans, etc. go for it.

This is a pie that really does need to cool for awhile before cutting into it in order for the filling to set. I let it cool for about an hour, so it still had some warmth in it when we ate it and man, oh, man, was it good. A scoop of vanilla ice cream wasn’t necessary, but it sure didn’t hurt. That creamy dairy is the perfect foil for the sharp and floral notes in this pie. 

So there you have it, folks. Rhubarb will only be around for a few more weeks. When Spring ends the rhubarb will have disappeared, so if you’ve go a hankering for a strawberry rhubarb pie, I promise that this one won’t let you down. It’s very much worth your time. What a good pie!

*Disclosure: I only recommend products I use myself and all opinions expressed here are my own. This post may contain affiliate links that, at no additional cost to you, may pay me a small commission and help support the costs of this website. Read full privacy policy here.

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Strawberry and Rhubarb Streusel Pie

Recipe by Renée Robinson
Servings

8-10

servings

Strawberries and rhubarb, along with orange juice and orange zest, a little black pepper, sugar and Instant Clear Jel for thickening, along with a streusel topping, are baked in my all butter pie crust before being topped with crushed pistachios. Now, this is a fantastic pie!

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Ingredients

  • 1 recipe Renee’s All Butter Pie Crust, rolled out and placed into a 12 inch pie tine

  • Streusel Topping
  • 150 grams (3/4 cup) granulated sugar

  • 90 grams (3/4 cup) unbleached all purpose flour

  • 1 teaspoon ground cinnamon

  • 4 1/2 tablespoons salted butter, melted

  • 1 1/2 teaspoons vanilla paste or vanilla extract

  • Strawberry Rhubarb Filling
  • 400 grams (2 cups) granulated sugar

  • 2 teaspoon finely grated blood orange or any kind of orange zest

  • Heaping 1/4 teaspoon table salt

  • 1 teaspoon freshly ground black pepper

  • 68 grams (1/2 cup) Instant Clear Jel *

  • Heaping 1/4 teaspoon table salt

  • 650 grams (roughly 1 1/2 pounds) rhubarb, sliced into 1/2 inch pieces

  • 650 grams (roughly 1 1/2 pounds)strawberries, trimmed and quartered

  • 2 tablespoons blood orange or any kind of fresh orange juice

  • 1 tablespoon unbleached all purpose flour

  • 1 tablespoon granulated sugar

  • White Crystal Sparkling Sugar * for finishing or any other sugar of your choice

  • 2 tablespoons lightly crushed pistachios

Directions

  • Streusel Topping
  • Whisk together the dry ingredients. Stir the vanilla paste into the melted butter and add it to the dry ingredients, stirring until combined.
  • Strawberry Rhubarb Filling
  • Preheat the oven to 425° with a rack in the lowest part of the oven. Place the sugar in a large bowl. Add the blood orange zest and using your fingers, rub the zest into the sugar until it is evenly dispersed. Stir in the salt and pepper. Add the Instant Clear Jel * and stir thoroughly. Stir in the rhubarb, strawberries, and blood orange juice. Toss until well combined.
  • In a small bowl, stir together the flour and 1 tablespoon sugar. Remove the chilled pie crust from the refrigerator and sprinkle the flour/sugar mixture evenly over the bottom of the crust. Add the fruit filling to the chilled pie crust, heaping slightly in the center. If the pie dough is too cold to fold easily, let it sit for a few minutes until it softens. Fold over the edges of the dough in toward the center of the pie, pleating it as you go along. Chill in the refrigerator for 20 minutes.
  • Remove from the refrigerator and spray the crust with water using a squirt bottle. Sprinkle the crust with White Crystal Sparkling Sugar * or whatever kind of sugar you would prefer. Chill for 20 minutes.
  • Place the pie in the oven and bake for 20 minutes. Remove it from the oven and sprinkle the streusel on top of the fruit filling. Put the pie back in the oven, lower the temperature to 375° and bake for 50 - 55 minutes, until the crust and streusel are nicely browned and the fruit juices are bubbling. Remove from the oven to a cooling rack, top with the crushed pistachios and let the pie completely cool before slicing and serving. A scoop of vanilla ice cream is particularly delicious with this pie. Enjoy!

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