{"id":16688,"date":"2016-05-05T15:59:41","date_gmt":"2016-05-05T15:59:41","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/ginger-pear-rhubarb-crumble-pie\/"},"modified":"2026-04-08T06:55:20","modified_gmt":"2026-04-08T12:55:20","slug":"ginger-pear-rhubarb-crumble-pie","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/ginger-pear-rhubarb-crumble-pie\/","title":{"rendered":"Ginger Pear & Rhubarb Crumble Pie"},"content":{"rendered":"

This Ginger Pear & Rhubarb Crumble Pie<\/strong> combines tart rhubarb, sweet pears, and a crisp brown sugar crumble topping for the perfect spring dessert. The juicy pear rhubarb pie filling<\/strong> is balanced with fresh ginger and baked in a flaky buttery crust, making this easy rhubarb crumble pie<\/strong> ideal for rhubarb season, Easter dessert tables, or any classic fruit pie lovers.<\/p>\n

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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<\/i><\/span><\/span><\/span><\/p>\n

For all you fellow rhubarb lover\u00a0I’ll share my recipe for a simply perfect Pear Rhubarb Crumble Pie! But first, I need to brag with this gorgeous garden rhubarb!<\/p>\n

Having had to watch all my German Blogger friends\u00a0feast on rhubarb treats since the end of march we now finally dared to harvest\u00a0our first garden rhubarb!<\/p>\n

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!<\/p>\n

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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\u00a0in 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!<\/p>\n

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\u00a0ginger in the filling and a nice brown sugar crumble topping take this Rhubarb Crumble Pie to the next level!<\/p>\n

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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!<\/p>\n

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Rhubarb and pear just go so well together! It’s almost as if\u00a0the 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<\/a>! 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.<\/p>\n

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For my pie crust, I always use Kenji’s Pie Crust <\/a>recipe. I get perfect, flaky and buttery pie crust every time. Also, it’s\u00a0by far the easiest and cleanest method!<\/p>\n

With all that Rhubarb in the freezer, what am I going to bake next??<\/p>\n

Julie’s Raspberry Rhubarb Pie<\/a> is definitely on my list! And this Blueberry Rhubarb Pie<\/a> from the Kitchen Magpie!<\/p>\n

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<\/i><\/span><\/span><\/span><\/p>\n