Strawberry Rhubarb Crumble

Source: Anna Derivi-Castellanos & Lenore Estrada, Three Babes Bakeshop

Recipe Type: | Seasons: ,

This recipe was demonstrated for CUESA’s Market to Table program on May 26, 2018.

Makes one 9-10” pie


1 stick (¼ pound) plus 1 tablespoon unsalted butter, plus more for buttering pie plate
½ cup ice water
1½ teaspoons cider vinegar
1½ cups flour
1½ teaspoons sugar
½ teaspoon salt
Cream (for brushing the crust)

3 cups strawberries (approximately 2 pints)
3 cups washed, sliced rhubarb, ½-1 inch pieces
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
¼ cup cornstarch
½ cup sugar
½ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
½ teaspoon kosher salt

¾ cup all-purpose flour
½ cup thick rolled oats
½ cup sugar
¼ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
½ teaspoon kosher salt
¼ pound unsalted butter, at room temperature

Mixing bowl
Measuring cups & spoons
Rolling pin
Glass or metal pie plate with angled sides – never ceramic and never a slope-sided pan.


To prepare the crust: Cut the butter into ½ inch cubes and place in the freezer. Measure out water and stir in the vinegar, sugar and salt until dissolved. Place in the freezer to chill. Measure the flour into a chilled bowl. Remove butter from freezer and, using a pastry cutter, two knives, or your fingers, cut the butter into the flour until the mixture resembles coarse meal. Use your hands to break up any large pieces of butter. Sprinkle the flour and butter with the water and vinegar mixture, a little at a time, tossing the mixture at first and then pressing together with your hands, until the dough just comes together. Pat into a disk, wrap with plastic, and chill for at least 1 hour or up to two days in the refrigerator (you can also store the dough in the freezer for up to several months, wrapped tightly in plastic wrap). Use a rolling pin to roll out the dough, then fit into a buttered pie plate. Trim excess dough so that the overhand just brushes the top of the counter (save the trimmings, and form into a square or rectangular dish; wrap well with plastic and freezer for another future use). Chill the dough in the pan for at least 1 hour. The more time you can allow your rolled dough to relax and chill, the better!

To prepare the crumble: While the rolled dough is chilling, combine all dry crumble ingredients, making sure to break up any sugar lumps. Using your hands, work the room temperature butter into the flour mixture until well-combined.

To finish the crust: Roll the edge of the bottom crust under tightly, so that it becomes a rope that rests comfortably on the rim of the pie plate. Press the outer crust between two knuckles of one hand on the inside of the pie tin and the thumb of the other on the outside of the pie tin to flute the crust. Place the pie shell in the freezer to freeze solid. Preheat the oven to 375°F. Line the frozen pie shell with aluminum foil or parchment paper, then fill with rice, beans, or ceramic pie weights, making sure to gently push the weights against the sides of the parchment or foil, to keep the sides of the crust from collapsing. Bake for 20 minutes until the crust is lightly browned. Set aside to cool while mixing the filling.

To prepare the filling and to assemble: Wash the strawberries. Remove the green tops and quarter the berries. Mix together the dry ingredients for the filling and combine with the rhubarb. Mix in the lemon juice and zest, and then add the strawberries. Fill the pre-baked pie shell with filling, brush the fluted edge with cream, and top generously with crumble.

To bake: Preheat the oven to 350°F. Bake on a parchment-lined sheet pan for 50 minutes. Check and rotate the pie, then bake for an additional 20-40 minutes, or until the juice of the fruit is bubbling and leaking on the sheet pan and is caramelized around the edges of the pie. The edges of the crust and crumble should be nicely browned. Don’t be afraid to bake the pie longer if the filling isn’t yet bubbling. Allow to cool a bit before serving with vanilla ice cream or whipped cream.


Farmers Market Ingredients