I love pairing strawberry with rhubarb. It creates a wonderfully delicious harmony of sweet and tanginess, and this strawberry rhubarb pie with pistachio oat crisp is a testament to that.
Rhubarb season started several weeks ago in our little corner of the world. This is always exciting because with that, begins the arrival of local farm-fresh fruits and vegetables.
At the farm market I go to, rhubarb is usually the first produce they harvest, and we’ve been buying them up like it’s going out of season – because it is!
We sometimes herald the start of rhubarb season with a simple syrup (like this), it’s super easy to make and adds a little pizzazz to cocktails and other beverages. We made muffins recently, studded with chunks of rhubarb, chocolate and walnut which turned out tender and sweet with tart bursts.
I knew I would be making this pie when local strawberries started popping up earlier than usual at the market. It always feels like rhubarb and strawberry were made for each other, and in this pie, I kept the filling simple so they could shine together. The crust is flaky but simple as well. A sweet buttery, oaty and granola-like pistachio crumb topping finishes off the pie adding texture and crunch – it’s nutty and delicious.
An essence of cinnamon weaves through the crust, filling and topping which ties it together, giving it a little bit of warmth.
With a little bit of preparation, this is a relatively simple pie to make. Feel free to experiment with other fruit, tweak the recipe and make substitutions, such is the beauty of a summer pie.
- 1 1/4 cups all-purpose or gluten-free flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1 tablespoon natural cane sugar
- 1/2 cup (4oz) solidified coconut oil, cut into chunks (or dairy-free butter)
- 1 tablespoon apple cider vinegar
- 3 – 4 tablespoons ice cold water
- 1/2 cup pistachios, coarsely ground
- 1/4 cup rolled oats
- 2 tablespoons almond flour, all-purpose flour or gluten-free flour
- 1 1/2 tablespoons natural cane sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 - 3 tablespoons dairy-free butter
- 4 cups chopped strawberries (hulled and quartered)
- 3 cups chopped rhubarb (trimmed and cut into 1/2 inch pieces)
- 1 teaspoon juice of lemon
- 1/2 cup natural cane sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 tablespoons cornstarch or tapioca starch
- Combine flour, salt, cinnamon, cardamom and sugar in a food processor and pulse to combine
- Add coconut oil and process until mixture becomes coarse and crumbly
- Using the feed tube while the food processor runs, add the apple cider vinegar, then add the cold water, one tablespoon at a time until the dough comes together when pinched. Add more water if necessary
- Alternatively, you can mix ingredients by hand – once dough has a crumbly texture, add apple cider vinegar and water by the spoonful, kneading until dough forms
- Form dough into a ball then flatten into a disk, cover in a plastic wrap and refrigerate for at least 30 minutes, or as long as 24 hours, until you’re ready to use – let it sit at room temperature for 10 minutes before use
- Combine pistachio, oat, almond flour, sugar, salt and cinnamon in a bowl
- Add butter and mix with your hand or a fork until mixture becomes crumbly
- Toss strawberries and rhubarb with lemon juice, sugar, cinnamon and salt in a large bowl
- Add cornstarch and mix gently to coat fruit evenly
- Preheat oven to 350 degrees F.
- On a flour-dusted surface, roll dough (using a rolling pin) into a large 9 – 10 inch circle, large enough to cover a medium (8 – 9-inch pan) pie pan with a bit of an overhang
- Use rolled dough to line medium (8 – 9 inch) pie pan, flute edges (trim off excess dough) with your hand or fork to make a pretty pattern
- Pour strawberry rhubarb filling into pie shell and spread evenly
- Sprinkle pistachio oat mixture over the top of the pie, cover top with a plastic wrap and refrigerate pie for another 20 – 30 minutes, preheat oven to 350 degrees F. in the meantime
- Bake pie in oven at 350 degrees F. for 50 – 60 minutes, or until pie is cooked through and crust and crisp is golden brown
- Cool pie on a wire rack before serving with your favourite ice cream or coconut whip
- Cover the top with aluminum foil if the topping starts browning too early.