Happy long weekend! Hope you all had a great fourth of July! We spent ours relaxing, grilling and baking with my family. We made a ton of food; vegan hotdogs, mini Banh Mi sammies, corn salsa and chili, but I made the MVP of the day- the Strawberry Rhubarb Crumble.
I’ve never made a rhubarb pie before, I’ve never even eaten one, so making this was a bit of a shot in the dark. I just discovered that rhubarb is delicious like, two months ago and I haven’t stopped putting it in everything since. Rhubarb is my favorite plant this summer, and I’m determined to make a few more treats with the candy pink stalks before their season is over.
The sweet strawberries and the tart rhubarb make for an insanely amazing flavor combination. I got the recipe book, Vegan Pie in the Sky, (by Isa Chandra & Terry Hope Romero) as a gift a few years ago and I’ve only used it once (to make an out of this world pumpkin cheesecake) but yesterday, the stars aligned and I apparently picked the most delicious recipe in the whole book for our holiday dessert. Stoked on that. I only tweaked a few small things to attempt to make this pie a little less watery, strawberries are so full of moisture, they can easily destroy a pie by making it too mushy.
I think rhubarb gets kind of a bad rap. I don’t know what it is about it that scares so many people off. I’ve never seen something that tastes so much like candy be so intensely unliked. I really believe that the people who “hate” rhubarb have either never had it, or have been very unlucky and ate it when it was cooked badly. I can’t imagine any other reason for it, because it’s absolutely heavenly.
Here’s what you need:
1 store bought pie crust (Read the labels and look out for butter or milk derivatives. A lot of big brands make accidentally vegan pie crusts, I got mine at Ralph’s.)
For the filling:
3 cups rhubarb sliced 1/2 inch thick
3 cups strawberries sliced 1/4 inch thick (fresh or frozen)
2/3 cup sugar
2 1/2 tbsp tapioca flour
2 tbsp all purpose flour (or GF chickpea flour)
1 tbsp fresh lemon juice
1/8 tsp salt
For the crumble:
1 cup all purpose flour (or GF chickpea flour)
1/3 cup brown sugar
2 tbsp white sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup non-hydrogenated margarine, melted.
Here’s what you do:
Preheat the oven to 425°F.
Combine all the filling ingredients together in a large mixing bowl.
In a separate bowl, combine flour, sugars, salt and cinnamon for the crumble. Drizzle in the margarine slowly and use your fingers to mix until crumbs form.
Add the filling to the prepared pie shell and sprinkle on the crumb topping. Cover loosely with aluminum foil and bake for 20 minutes. (Poke a few holes in the foil to let the steam escape.)
After 20 minutes, lower the heat to 350°F and remove the foil. Bake for an additional 30 to 35 minutes. Filling should bubble and the crumb topping should be golden brown.
Remove from the oven and let cool on a rack for 30 minutes. If it’s still a little watery, put it back in for about 5 more minutes, keeping a close eye on it so it doesn’t burn.
Serve & enjoy!