Strawberry Rhubarb Crumble Pie

 

We had some rhubarb in our farm-share this week, so what better way to enjoy it than with a strawberry rhubarb crumble/crisp/pie. I couldn’t choose between a pie or a crisp, so I put a crisp in a pie shell. Does that make it a crumble?

Anyway- this recipe yields one AMAZINGLY delicious pie. I made the crust from scratch, as it really isn’t too much work and it turns out wonderfully!

Ingredients (pie crust):

  • 2 cups flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 125g vegan margarine or butter- cold and cut up into small blocks
  • 2 tbsp sunflower (or vegetable) oil
  • 3 tbsp cold water

Ingredients (pie filling):

  • 4 stalks of rhubarb, washed and sliced into 1/2 inch blocks
  • 675g of strawberries (we used three boxes of frozen Albert Heijn strawberries– half the price of fresh ones, and the pie is just as good!)
  • 1 cup sugar
  • 1/2 cup flour
  • 2 tsp vanilla

Ingredients (crumble top):

  • 1/2 cup oats
  • 1/2 cup flour
  • 1/2 cup brown sugar (loosely packed)
  • 1 tsp cinnamon
  • 50g vegan margarine or butter

Preparation:

  1. Begin with the crust. Sift/stir the flour sugar and salt. Then add the butter and smush it all together with your hands. Oooooh yea!!! Feel that dough! MmmM!
  2. Then whisk the oil and cold water together, and add to the crust mixture. Put your hands back in there and smush around again. Cease smushing when it looks like a nice ball of pie crust! Put the pie crust ball in the fridge.
  3. Preheat the oven to 190°C (or 375°F).
  4. Assemble the pie filling. Put the rhubarb and strawberries in a big bowl. In a separate bowl, combine the sugar, flour and vanilla. The copious amount of flour is intended to keep the insides of the pie from getting too runny. If you use fresh strawberries (instead of frozen), you can probably get away with only adding 1/4 cup flour.
  5. Throw the sugar/flour/vanilla mixture over the fruit. Put your hands in there and make sure everything is well coated.
  6. Lick your fingers. Wash your hands.
  7. Make the crumble top. Combine oats, flour, sugar, cinnamon and vegan margarine. (With your hands again, if you are still feeling up to it).
  8. Grease the inside edges of the springform baking tin. Put a piece of baking paper on the bottom (to avoid having to grease that as well). If you only have a pie tin- grease that baby up.
  9. Bring the ball of dough back out and roll it out so that it fits over the bottom and sides of your springform pan (or pie tin, if you are springform-less). Press it into your greased tin until it looks pretty.
  10. Put the filling in. Sprinkle the crumble over. (We had some leftover pie crust, so I made the R ❤ B to go on top of the crumble- decorate as desired with any leftover pie crust!!)
  11. Put it in the oven for 1 hour. I would recommend putting the pie tin on top of a metal baking sheet in order to avoid leakage into the bottom of your oven.
  12. Take out of the oven, and cool for at least an hour or two. Three if you have the patience.
  13. Try not to eat the whole thing at once!

Strawberry Rhubarb Crumble PieDSC_0129

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Gingerbread Peanut Butter Cups

Another thing that America has to teach the Netherlands- combining peanut butter and chocolate. The other day I had a serious hankering for some Reese’s when I thought- hey! I could make those myself… and they would probably be more delicious!

I took a bit of a Dutch spin on things by including kruidnoten. These vaguely resemble really small gingerbread cookies and are only available during the holiday season in the Netherlands. They are highly addictive.

Ingredients (makes 12 cups):

  • 400g dark chocolate
  • 1/2 cup peanut butter
  • 1/4 cup powdered sugar
  • 1/2 cup kruidnoten (or crunchy gingerbread cookies or cookie of choice)
  • Chocolate sprinkles (for decoration)
  • 12 muffin cups

Preparation:

  1. Melt the chocolate slowly on low heat in the double boiler. This is a very slow process, but worth it! Attempting to melt the chocolate on anything but the lowest temperature setting will result in chunky burned chocolate.
  2. Prepare the filling: mix peanut butter with powdered sugar. Smash your cookies. Fold cookies into peanut butter mix. If the mixture is too sticky, add a bit more powdered sugar.
  3. Place muffin cups into muffin tin. Pour a spoonful of melted chocolate into each muffin cup so that the bottom of cup is completely covered.
  4. Put a small spoonful of the filling in the center of each cup on top of chocolate. Smush down a little bit. Pour enough chocolate over the filling to make sure it is no longer visible.
  5. Decorate! We put chocolate sprinkles and 1 kruidnoot on the top of each cup.
  6. Refrigerate! This helps the cups to settle. If you want them to look like Reese’s cups, trim the excess muffin cup with scissors.