Strawberry Rhubarb Crumb Pie

I have a confession to make. Although I am well known as a lover of all things pie, up until this May I had never actually tasted a Strawberry Rhubarb Pie. Shocking, I know.
My first taste of this classic was at the Old Ebbit Grill in Washington. They had a selection of desserts featuring local strawberries that could not be resisted.

After one bite I knew I had found a new love. The tart rhubarb and sweet strawberries combined to make a perfect almost jam like filling. I wanted more. So as soon as the first local strawberries appeared, I went out and bought a basket. I paid top dollar for these berries ($7 for a litre) but it was totally worth it.

Using Anna Olson’s recipe, I baked my first Strawberry Rhubarb Pie. The crust was crisp and flaky on the edges, but the base got a little soggy. Next time I think I’ll blind bake the crust for a few minutes before adding the filling. The filling was delicious, sweet and tart, just like the slice I had in Washington. Be sure the pie is completely cooled before slicing to ensure that the filling has set.

Strawberry Rhubarb Pie
Adapted slightly from here.


  • 1 1/4 cup all purpose flour
  • 1/4 tsp salt
  • 1/4 cup cold butter, grated
  • 1/4 cup cold shortening, grated
  • 1 tbsp lime juice
  • 3 to 5 tbsp ice cold water


  • 4 cups rhubarb, chopped
  • 2 cups strawberries, sliced
  • 1 cup sugar
  • 3 tbsp cornstarch
  • 1/2 tsp cardamom
  • 1/4 tsp ginger
  • pinch of salt

Crumble Topping

  • 1/4 cup unsalted butter
  • 2/3 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 tsp cardamom
  • pinch of salt
  1. Make the pie crust. In a large bowl mix the flour and salt together. Using a pastry cutter or your finger tips, cut the butter and shortening into the flour until pea sized pieces of butter and shortening are formed. Add the lime juice and 3 tablespoons of ice water. Stir with a fork until the dough comes together, adding more ice water if necessary. Form the dough into a disk, cover with plastic wrap and refrigerate for 30 minutes. Once chilled, roll out the dough till 1/4 inch thick and large enough to fill a 9 inch pie plate. Place the dough in the pie plate, trim the edges and chill for another 30 minutes. 
  2. Make the filling. While the dough is chilling, mix all the filling ingredients together in a large bowl. Let sit for 30 minutes then pour into to prepared pie crust. 
  3. Make the crumb topping. In a small saucepan, brown the butter. In a small bowl mix the flour, sugar, cardamom and salt together. Pour the browned butter over the flour mixture and stir together. Pour the crumb topping over the pie filling. 
  4. Bake the pie at 400F for 20 minutes, then lower the temperature to 350F and continue baking for another 40 minutes, until the bubbles. The pie may leak, so place a baking sheet underneath the pie plate to avoid a messy oven. 
  5. Let the pie chill completely before serving (at least 3 hours)

Strawberry Rhubarb Mojitos

There are a few people on Twitter I follow but never speak to. They’re people I’m a little in awe of, so I lurk around their pages, eavesdrop on their conversations. I could interact with them but my shyness holds me back, even in the virtual world.

Abby Dodge is one of those people. She’s the author of several cookbooks, and a contributor to Fine Cooking Magazine. During one of my recent “lurking” bouts I discovered Bake Together. Bake Together came about through Twitter conversations about .. baking together. Since it would be pretty difficult to actually get together and bake, bloggers are invited to virtually bake together. Abby chooses a recipe, and bloggers each create their own version and post it. I missed the first challenge but decided to get in on the second, strawberry sorbet.

My original plan was to make strawberry rhubarb ice cream sandwiches with chocolate cookies. I don’t have an ice cream maker, but I’ve made ice cream without one before so I assumed sorbet would work too. I made the fruit puree, put it in the freezer, then blended it with an immersion blender every 45 minutes or so for 4 hours. At that point I let it freeze, just like I did with the ice cream. Unfortunately, I ended up with a block that was semi scoopable, but really too solid to consider sorbet. It tasted amazing though; the flavour of the Quebec strawberries really came through. I wasn’t going to let this go to waste.

My mind went back to the strawberry juice my mom used to make when I was young; it’s just strawberries blended with sugar and water but it’s soo good. My new plan was to make a grown up version of that. I melted the “sorbet” and mixed it with some club soda, rum and mint to make Strawberry Rhubarb Mojitos. And now Bake Together has become Drink Together.

If you have an ice cream maker, I’d really recommend making the sorbet. And if you don’t, you should try this drink!

Strawberry Rhubard Sorbet

  • 3  cups chopped rhubarb
  • 1 cup sugar
  • 2 cups strawberries, cleaned and hulled
  1. In a large saucepan, bring the rhubarb and sugar to a boil, then simmer for 10-15 minutes until the rhubarb is softened. Let cool.
  2. In a blender, puree the strawberries. Add the cooled rhubarb to the strawberries and blend.
  3. Follow the manufacturers instructions on your ice cream maker to freeze the sorbet.

Strawberry Rhubarb Mojitos

  • 1 cup Strawberry Rhubarb Puree
  • Mint leave (about 10 per person)
  • 1 cup White Rum
  • Club Soda
  • Simple Syrup (optional)
  1. In a pitcher, mix the mint leaves with some ice to muddle. Add the strawberry rhubarb puree and white rum. Top off the pitcher with club soda. If you feel it needs more sugar, and the simple syrup.

Enjoy! (Responsibly!)