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Sep 15

Rhubarb and Berry Crumble Pie

Category, , , DifficultyBeginner

This delicious recipe was created for G-Fresh by Laura from @_adelady and @pieces_of_me

Yields1 Serving
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
Main ingredients
 1 sweet crust pastry
 200g caster sugar
 2 tbsp cornflour
 Zest of one orange
 400g rhubarb (trimmed of rough ends and cut into 1.5cm pieces)
 350g mixed berries (fresh or frozen)
Crumble
 100g plain flour
 40g brown sugar
 2 tbsp caster sugar
 1 tbsp G-Fresh Vanilla Sugar
 1/4 tsp G-Fresh Cinnamon (Ground)
 Pinch of G-Fresh Pink Himalayan Salt (Fine)
 6 tbsp of unsalted, good-quality butter
1

Preheat the oven too 200°C. Roll out the pastry dough and line a 23cm (9 inch) pie tin. Chill in refrigerator while your prepare the next step.

2

Combine the sugar, cornflour, orange zest and salt, to prepare for the filling. Add the rhubarb and mixed berries (toss to coat evenly).

3

To prepare for the topping, in a separate bowl, combine the flour, sugars, cinnamon and salt. Using your fingers, rub the butter into the flour mixture, until large clubs form.

4

To assemble, remove the piecrust from the refrigerator. Place the rhubarb and berry mixture in the pie shell and sprinkle the crumble on top.

5

Place the pie in the middle of the oven and lower the temperature to 190ºC. Bake for 1 hour. Check the pie throughout the baking; if crumble has browned sufficiently, place aluminium foil over the top. Transfer to wire rack to cool.

6

Best served warmed with vanilla bean ice cream.

Enjoy!

Ingredients

Main ingredients
 1 sweet crust pastry
 200g caster sugar
 2 tbsp cornflour
 Zest of one orange
 400g rhubarb (trimmed of rough ends and cut into 1.5cm pieces)
 350g mixed berries (fresh or frozen)
Crumble
 100g plain flour
 40g brown sugar
 2 tbsp caster sugar
 1 tbsp G-Fresh Vanilla Sugar
 1/4 tsp G-Fresh Cinnamon (Ground)
 Pinch of G-Fresh Pink Himalayan Salt (Fine)
 6 tbsp of unsalted, good-quality butter

Directions

1

Preheat the oven too 200°C. Roll out the pastry dough and line a 23cm (9 inch) pie tin. Chill in refrigerator while your prepare the next step.

2

Combine the sugar, cornflour, orange zest and salt, to prepare for the filling. Add the rhubarb and mixed berries (toss to coat evenly).

3

To prepare for the topping, in a separate bowl, combine the flour, sugars, cinnamon and salt. Using your fingers, rub the butter into the flour mixture, until large clubs form.

4

To assemble, remove the piecrust from the refrigerator. Place the rhubarb and berry mixture in the pie shell and sprinkle the crumble on top.

5

Place the pie in the middle of the oven and lower the temperature to 190ºC. Bake for 1 hour. Check the pie throughout the baking; if crumble has browned sufficiently, place aluminium foil over the top. Transfer to wire rack to cool.

6

Best served warmed with vanilla bean ice cream.

Rhubarb and Berry Crumble Pie
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