Rhubarb and strawberry crumble pie

With a pastry base and crumble topping, this rhubarb and strawberry dessert is the best of both worlds.

Serves 8-10

Rating (5 ratings)


For the pastry
450g plain flour
1 tsp Siúcra Granulated Sugar
200g cold butter, cubed
1 tbsp cold water

For the topping
60g plain flour
30g oats
75g Siúcra Light Brown Sugar
1/2 tsp ground ginger
Pinch of salt
1 tsp orange zest
125g unsalted butter, melted and cooled

For the filling
250g Siúcra Granulated Sugar
45g cornflour
1/2 tsp salt
750g strawberries, destemmed, cored and thickly sliced
750g rhubarb, trimmed and sliced
1 tsp orange zest
2 tsp fresh orange juice

To serve
Custard or vanilla ice cream


1. Add the flour and Siúcra Granulated Sugar for the pastry to a bowl and rub in the butter until crumbly. Add a bit of water until the mixture comes together as a dough. Shape into a disc, wrap in cling film and refrigerate for 20 minutes.

2. Fit the dough round into a 23cm tart tin. Pierce the bottom of the crust all over with a fork and freeze for another 20 minutes.

3. In a medium bowl, whisk together the flour, oats, Siúcra Light Brown Sugar, ginger, salt and orange zest. Stir in the melted butter. Refrigerate until ready to use.

4. Preheat the oven to 190°C/170°C fan/gas mark 5.

5. In a large bowl, whisk together the Siúcra Granulated Sugar, cornflour and salt. Add the strawberries and rhubarb and stir to combine. Let stand for 20 minutes, then drain off the excess liquid.

6. Stir in the orange zest and juice. Pour the filling into the crust. Sprinkle with the crumble topping and place the pie dish on a baking sheet.

7. Bake for 45-55 minutes until the crust is golden brown and the filling is bubbling, covering the top and edges with aluminum foil if they brown too quickly.

8. Leave to cool completely before serving with custard or ice cream.

Siúcra x EasyFood

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