I wasn’t sure at all what to post and then one of my great foodie friends, Kim from Pass the Pocky, made a strawberry rhubarb pie today for her husband that she posted on Facebook and then I realized that I had this recipe for an apple rhubarb crumble pie which I hadn’t shared yet! Oh and don’t worry, I’m planning to post the recipe this week too! In case you can’t wait, you can visit her blog right here to get the recipe!
|photo by ngould|
1-1/2 pounds rhubarb stalks
2 to 3 medium tart apples (cored, peeled, and sliced)
1/3 cup water
3 tablespoons all-purpose flour
3/4 cup sugar
1/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
Heat oven to 350°. Prepare pie shell or thaw a frozen pie shell.
Trim and rinse the rhubarb stalks. Slice large stalks in half lengthwise. Slice rhubarb stalks crosswise in 1/2 to 1-inch lengths. Combine sliced rhubarb, apples, and water in a medium saucepan.
In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, stirring until well blended; add to the rhubarb/apple mixture. Stir well and bring just to a boil. Reduce heat to medium low. Cover, but leave the cover ajar to let steam escape and continue simmering for about 5 minutes, or just until tender. Spoon filling into the prepared pie shell.