Disclaimer: A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you
For all you fellow rhubarb lover I’ll share my recipe for a simply perfect Pear Rhubarb Crumble Pie! But first, I need to brag with this gorgeous garden rhubarb!
Having had to watch all my German Blogger friends feast on rhubarb treats since the end of march we now finally dared to harvest our first garden rhubarb!
Look at those beautiful big leaves! It makes me want to turn them into something…like a hat! Well, I guess I’m being ridiculous. Back to the rhubarb!
What better way to use up the year’s first rhubarb than with a good old rhubarb pie? While I really love the rhubarb flavour I find that in pies they are better in combination with another, firmer and less sour fruit! One look at the super ripe pears in our kitchen bowl and the decision was made. The pie du jour was gonna be Pear and Rhubarb!
Though rhubarb is the star of this pie, the sweet pears help to cut its characteristically sour flavor. They also really help with the texture, making the filling less runny! A good grating of fresh ginger in the filling and a nice brown sugar crumble topping take this Rhubarb Crumble Pie to the next level!
We are definitely not skimping on the crumble topping here. Every good German loves their Butter Streusel and we want it in every single bite of this Pie! My favourite streusel recipe uses brown sugar which makes this crumble topping extra crisp and adds a slight caramel flavour. We also add a pinch of salt, some cinnamon and freshly grated ginger! I could eat that crumble like popcorn!
Rhubarb and pear just go so well together! It’s almost as if the two fruits blended to create a totally new fruit! Like rhubarb’s cute little sister. Talking about the filling. Here’s a little trick: I like to use frozen rhubarb for my pies. I let it defrost and discard all the liquids. This is THE tip when baking with rhubarb which I read in the Four & Twenty Blackbird Pie Book! No more runny fillings! I also cover my pie crust with a bit of flour and sugar before I add my fruit filling which prevents the bottom crust from getting soggy.
For my pie crust, I always use Kenji’s Pie Crust recipe. I get perfect, flaky and buttery pie crust every time. Also, it’s by far the easiest and cleanest method!
With all that Rhubarb in the freezer, what am I going to bake next??
A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you
Ginger, Pear & Rhubarb Crumble Pie
- 350 g all-purpose flour
- 25 g sugar
- 1 tsp kosher salt 5 grams
- 280 grams unsalted butter cut into 1/4-inch pats
- 6 tbsp cold water 85 milliliters
- For the crumble topping
- 130 g butter
- 1 1/3 cups flour
- 3/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 2 tsp freshly grated ginger
- 3/4 tsp salt
For the filling
- 4 cups rhubarb *
- 3 big pears 3 cups of fruit slices
- 1 dash rhubarb bitters optional
- 2 tbsp cornstarch
- 1 tbsp flour
- 1/2 - 3/4 cups sugar + 1 tbsp
- 2 tbsp butter
Start with the pie dough.
Combine two-thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over the surface. Pulse until no dry flour remains and the dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
Sprinkle the dough with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
To make crumb topping, place the butter, flour, brown sugar, cinnamon and salt into the food processor; pulse until the butter is mixed in and the texture is crumbly; set aside. (Or mix together in a bowl with a pastry cutter).Let the topping rest in the fridge while you make the filling.
If you use fresh rhubarb, slice it finely and sprinkle some sugar and lemon juice on top. Let it stand for 30 minutes until it lets go of some of the liquid.
Peel the pears an slice thinly.
Mix cornstarch and flour and grate the ginger. In a bowl, toss the drained rhubarb with the pears and add the bitters (optional). Add the Ginger and the dry mixture and toss until the fruit is coated.
Sprinkle 1 Tbsp sugar and flour on top of the pie crust and add the filling. Top filling with the 2 tbsp of butter and add the crumble topping. Put the pie in the fridge or freezer before baking! Especially if your oven is not yet hot enough.
Bake at 230 degrees for 15 minutes, turn down to 180 degrees and bake for 30 to 35 minutes until the juices are bubbling up and the topping is crisp and brown.
Let the pie come to room temperature and enjoy!
* for my pies i use frozen rhubarb and let it defrost in the microwave. I then drain the rhubarb and measure out 3 cups