Rhubarb and Raspberry Pie

The first time I made Rhubarb and Raspberry Pie, it felt like a scene out of a cozy movie. I remember wandering through a local farmer’s market on a sunny spring day, my senses overwhelmed by the vibrant colors and intoxicating aromas. I stumbled upon fresh rhubarb and juicy raspberries, and I just knew that I had to create something magical with them. The idea of a pie with a crunchy oatmeal crumble on top was irresistible. The delightful contrast of the tart rhubarb with the sweetness of the raspberries was a match made in heaven. When I finally pulled that pie out of the oven, the scent filled my kitchen like a warm embrace. It’s moments like these that remind me of the power of home cooking.

Every bite of Rhubarb and Raspberry Pie feels like summer, even on the rainiest of days. It’s a classic dessert that brings family and friends together, perfect for a picnic or a casual gathering. Plus, the process of making this pie is a joy in itself. Whether you’re a skilled baker or a beginner, there’s something incredibly satisfying about rolling out dough and creating a flaky crust. And let’s not forget the thrill of waiting for it to cool, knowing that the first slice is going to be a showstopper. This pie doesn’t just look beautiful; it’s a testament to the love and care that goes into homemade desserts. So, gather your ingredients, and let’s create a pie that will leave everyone asking for seconds!

Ingredients Required for Rhubarb and Raspberry Pie

When it comes to creating a memorable pie, each ingredient plays a crucial role. The combination of fresh rhubarb and raspberries delivers a sweet and tart flavor profile that is simply irresistible. The oatmeal crumble topping, made with wholesome ingredients, adds a delightful crunch that balances out the soft fruit filling. Let’s explore these key players that come together to create an unforgettable dessert.

• 1 single pie crust, store-bought or homemade: This crust serves as the foundation for your pie, providing a flaky and buttery base.
• ¾ cup old-fashioned oats: These add texture and a hearty chewiness to the crumble topping.
• ½ cup all-purpose flour: Essential for binding the crumble and giving it structure.
• ½ cup packed light brown sugar: This sweetener adds depth and a hint of caramel flavor to the crumble.
• ½ teaspoon salt: A pinch of salt enhances all the flavors in the pie.
• ½ teaspoon cinnamon: This spice adds warmth and a hint of spice to the crumble.
• ¼ teaspoon ground ginger: A subtle spice that complements the fruit beautifully.
• 6 tablespoons cold salted butter, cut into small pieces: This is what makes the crumble rich and satisfying.
• 4 cups rhubarb, sliced into ¼-inch pieces: The star ingredient that gives the pie its tartness.
• 3 pints raspberries (about 18 ounces): These juicy berries add sweetness and vibrancy to the filling.
• ½ cup packed light brown sugar: Sweetens the fruit filling and balances the tartness of the rhubarb.
• ¼ cup granulated sugar: Adds additional sweetness to the pie filling.
• ¼ cup instant tapioca: This helps thicken the filling as it bakes, ensuring a perfect texture.
• 1 lime, zested: The zest adds a bright citrus note that enhances the fruit flavors.
• ½ teaspoon ground cardamom: A fragrant spice that adds complexity and warmth to the pie.

Rhubarb and Raspberry Pie Instructions

Making Rhubarb and Raspberry Pie is a delightful experience that fills your kitchen with amazing aromas. Follow these detailed steps to create a beautiful pie that’s sure to impress!

1. Start by rolling out your pie crust into a 12-inch round. Fit this into an 8-inch deep pie dish or a regular 9-inch pie pan. Crimp the edges neatly to ensure a beautiful presentation. This is the time to let your crust chill; place it in the refrigerator for a bit to make it easier to work with.

2. In a medium bowl, combine the oats, flour, brown sugar, salt, cinnamon, and ginger. Mix them well. Next, add the cold butter pieces and use your fingers or a pastry cutter to work it into the dry mixture until it forms big clumps. Don’t worry if it’s not perfectly uniform; those bits of butter will give you a deliciously flaky topping.

3. Position an oven rack in the lower third of your oven and place a piece of aluminum foil or a baking sheet over the rack. Preheat the oven to 400ºF (200ºC). This prepares your oven for the pie, ensuring even baking.

4. In a large mixing bowl, gently mix together the sliced rhubarb, raspberries, brown sugar, granulated sugar, instant tapioca, lime zest, and cardamom. Stir gently to combine, careful not to mash the berries. Let this mixture sit for about 15 minutes; this allows the fruits to release their juices and flavor.

5. Once the mixture has rested, pull the crust from the refrigerator. Pour the rhubarb and raspberry filling into the crust, spreading it evenly. Top the filling with the prepared crumble mixture, making sure to cover the fruit well.

6. Carefully place the filled pie on the piece of aluminum foil or on the hot baking sheet in the oven. This prevents any potential drips from making a mess in your oven. Check the pie after 30 minutes to see how brown the crumble is getting. If it’s browning too quickly, you can tent it with foil to prevent burning.

7. Bake the pie for a total of 45 to 55 minutes or until you see the fruit filling bubbling around the edges and the crumble is golden brown. The visual cues are key here; the pie will smell heavenly as it bakes!

8. Once baked, remove the pie from the oven and allow it to cool for at least 4 hours. This cooling time is crucial as it helps set the filling, making it easier to slice.

9. After it has cooled, slice and serve your Rhubarb and Raspberry Pie with a scoop of ice cream or a dollop of whipped cream for an extra special treat.

Tips and Variations

Whether you want to tweak the recipe or enhance your experience, here are some tips and variations to consider with your Rhubarb and Raspberry Pie.

• Storage: This pie can be stored in the refrigerator for up to 3 days. Make sure to cover it well to maintain its freshness.
• Freezing: You can freeze the pie before baking. Wrap it tightly in plastic wrap followed by aluminum foil. When ready to bake, go straight from the freezer to the oven, adding a few extra minutes to the baking time.
• Pairing: This pie pairs beautifully with ice cream or whipped cream, adding creaminess to the tartness of the fruit.
• Variations: Consider adding other fruits like strawberries or blackberries for a mixed berry pie. You can also add nuts like pecans or walnuts to the crumble for a crunchy twist.
• Serving suggestion: Serve warm for a comforting dessert or chilled for a refreshing treat on hot days.
• Garnish: A sprinkle of powdered sugar on top before serving adds a beautiful finish and a touch of sweetness.

How to Serve Rhubarb and Raspberry Pie

Serving Rhubarb and Raspberry Pie is all about enhancing the experience with the right accompaniments and settings:

• Warm or Cold: This pie can be enjoyed warm, straight from the oven, or chilled, making it versatile for any occasion.
• Ice Cream: A scoop of vanilla ice cream on top adds a creamy contrast that complements the tart filling perfectly.
• Whipped Cream: A dollop of freshly whipped cream is another classic pairing that enhances the pie’s flavors.
• Seasonal Occasions: Serve this delightful dessert during spring gatherings, family reunions, or picnics in the park. It’s a fantastic way to celebrate seasonal produce.
• Presentation: Consider garnishing with fresh mint leaves or a sprinkle of powdered sugar for an elegant touch.
• Serving Size: Slice the pie into generous pieces, ensuring everyone gets a good portion of the filling and crumble topping.
• Leftover Storage: If you have leftovers, store them in an airtight container in the refrigerator. It’s just as delicious the next day!

FAQ

Conclusion

The Rhubarb and Raspberry Pie stands out because of its perfect balance of tart and sweet flavors, topped with a crunchy oatmeal crumble. I encourage you to try making this delightful pie and share it with loved ones. It’s a recipe that not only satisfies a sweet tooth but also brings joy and warmth to your table!

Rhubarb and Raspberry Pie

The ultimate comfort food, Rhubarb and Raspberry Pie is a delicious blend of tartness and sweetness topped with a crunchy oatmeal crumble. It's an easy weeknight dessert that will impress your family and friends. Make this pie tonight!

Print Recipe Pin Recipe

Prep Time 4 hours hrs 45 minutes mins

Cook Time 50 minutes mins

Total Time 5 hours hrs 35 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

• 1 crust pie crust store-bought or homemade
• ¾ cup old-fashioned oats
• ½ cup all-purpose flour
• ½ cup brown sugar packed light
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• 6 tablespoons cold salted butter cut into small pieces
• 4 cups rhubarb sliced into ¼-inch pieces
• 3 pints raspberries about 18 ounces
• ½ cup brown sugar packed light
• ¼ cup granulated sugar
• ¼ cup instant tapioca
• 1 lime zested
• ½ teaspoon ground cardamom

Equipment

• Oven
• Mixing Bowl
• Chef's Knife
• Wooden Spoon
• Frying Pan

Method

 

1. Roll the pie dough into a 12-inch round. Fit into an 8-inch deep pie dish or regular 9-inch pie pan and crimp the edges then place in the refrigerator.
2. In a medium bowl, combine the oats, flour, brown sugar, salt, cinnamon, and ginger. Work the crumbs of butter into the mixture until it forms big clumps. Refrigerate until needed.
3. Place the rack in the oven to the lower third. Place a piece of aluminum foil or a baking sheet in the oven over the rack and preheat the oven to 400ºF.
4. In a large bowl, gently mix the rhubarb, raspberries, brown sugar, granulated sugar, instant tapioca, lime zest, and cardamom in a large bowl. Gently stir and allow to sit for 15 minutes.
5. Pull the crust from the refrigerator and fill with the rhubarb raspberry mixture. Top evenly with the crumble topping. Place the pie on the piece of aluminum foil or on the hot baking sheet in the oven. Check the pie at 30 minutes to see how browned the crumble topping is getting and tent if needed. Continue baking for up to 55 minutes or until the fruit filling is bubbling around the edges. Remove from the oven and allow to cool for at least 4 hours.

Notes

Extra tips or suggestions here.

Previous PostBuffalo Chicken Soup

Next Post Peanut Butter Chocolate Mousse Pie

Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!