Scrumptious Rhubarb Strawberry Crumble Pie

 

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Oh, how I adore rhubarb!! It has to be one of the most delicate and delicious veggies around! I truly hope you took my word for it and made the Rhubarb-Orange-Mint Jam I posted a few weeks ago. If not, DO IT!! I have however, and option, or rather addition to the jam that will make you wanna high five me from behind your computers. Just sayin`. This Rhubarb Strawberry Crumble Pie is insanely delicious. The first time I made it was for my brother’s birthday celebration, and I can´t forget the look on his face after the first bite. As the cook, that look instantly reassured me and made me smile with happiness and content. Surely, it did not only live up to his expectations, it went far beyond. The words that followed his expression only confirmed what I already knew. He absolutely loved it! Filled with excitement, I ate a spoonful myself, and was equally impressed and enchanted. This pie is definitely the real deal!

 

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Not only does the sharp, yet pleasant rhubarb combine extremely well with the sweet strawberries and exotic vanilla, the addition of oats and coconut makes you close your eyes and drift of to a distant place where nothing exists except your senses. For a moment, the world is silenced, and you can barely hear yourself “mmm”-ing and “aaah”-ing until there is nothing left on your plate. Then, you reach out for a refill, barely noticing the others doing the same, and suddenly the pie is gone, and you are left feeling perfectly satisfied while still looking forward to the next time the pie makes an appearance in the kitchen. Maybe tomorrow?

 

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It is definitely an exhilarating experience indulging in this dish, and the fact that it is made only with natural and wholesome ingredients is only an added bonus. It is also incredibly easy to make. It takes about 20 minutes in the kitchen if you don´t count the cooking time. As with the Rhubarb-Orange-Mint Jam I sweetened the pie with dates. Also, out of consideration to the people out there who are allergic to nuts, I decided to make a pie that can easily be made nut free. Because I have a long-term love relationship with nuts, I just had to add a handful of walnuts to the recipe. However, it is not a requirement. The crumble crumbles even without it!

 

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Scrumptious Rhubarb Strawberry Crumble Pie
Makes 1 large pie

Filling
400 grams rhubarb
400 grams strawberries
150 grams soft dates
½ cup (1 dl) water
1 fresh vanilla bean (or 1 tsp vanilla powder)

Crumble
100 grams rolled oats
50 grams shredded coconut
100 grams dates
75 grams cold pressed extra virgin coconut oil
50 grams walnuts (optional, but highly recommended)

Directions

  1. Preheat the oven to 350 OF (180 OC)
  2. Peel the rhubarb and cut it in small pieces
  3. Slice the vanilla bean lengthwise into two halves with a sharp knife, and scrape the pods with a knife.
  4. Add the rhubarb, dates (150 grams), vanilla and water to a cooking pot and let it simmer for 5-10 minutes, stirring once in a while, until the rhubarb is soft.
  5. In the meantime, cut the strawberries in halves and quarters and spread them evenly in a pie form.
  6. Pour the rhubarb mixture over the strawberries in the pie form, and blend everything carefully together. Let it rest while making the crumble.
  7.  Add the dates (100 grams) and coconut oil to a food processor (or use a hand blender), and blend until smooth.
  8. Add the oats and shredded coconut to a baking bowl.
  9. Pour the date-coconut oil mixture over the oats and shredded coconuts, and blend everything together using your hands. Add the walnuts.
  10. Sprinkle the crumble evenly over the wet ingredients in the pie form.
  11. Bake in the middle of the oven for about 20-25 minutes, until the crumble is light brown.
  12. Indulge

28 Comments

  • emilie says:

    it looks AMAZING!!!!!!!!

  • Marie says:

    Nå MÅ jeg lage dette syltetøyet. Jeg har visst gått glipp av det andre inlegget om det. Jeg er veldig glad i rabarbera, så denne her paien faller helt garantert i smak. Og du tar så mange fine bilder 😀 Ikke rart man får lyst til å lage alt du skriver om. Håper du får en strålende dag!

    • thess says:

      Gjør det! 😀 Tusen takk for kjempekoselig kommentar! Så hyggelig at du synes det! Håper du gir paien en sjanse, du kommer til å elske den :) Ha en super dag du også :)

  • You are the goddess in the kitchen! Please come over to our place NOW and make some of your creations 😀 Would even concider NOT being raw for a day to try all your super healthy and delicious recipes!!!! Have a Beautiful day. Loads of love!

    • thess says:

      THANK YOU for your positive energies, it is very much felt and appreciated 😀 If you ever are in Copenhagen, pop by, and I will definitely make you some (not that you need it, you are master chefs in the kitchen yourselves) 😉 Have a wonderful day :) Hugs and love!

  • Koko says:

    I absolutely love the ingredients in this, and it. looks. amazing!!!! What an awesome reassurance- the look on your brother’s face. Just great!

  • Alexander says:

    The best pie I’ve tasted!

  • Ragnhild says:

    Haha, søta!! 😀
    Såå god den ser ut! Rabarbara og jordbær i pai er faktisk kjempegodt ja. Har bare smakt det en gang før- da fulgte jeg en oppskrift fra The Candle Cafe kokeboken og den ble virkelig vellykket og utrolig god.
    Du tar så utrolig fine bilder, og det ser som alltid fantastisk fristende ut.
    God uke, og god natt, til deg :)

    • thess says:

      Tusen takk 😀 Ja, det er fantastisk kombinasjon. Da er det vel på tide å lage en igjen 😉 Du kommer helt sikkert til å like denne, den ble utrolig god! Ha en super torsdag! 😀

  • Hello. I just came across your blog on Green Kitchen Stories. I love this recipe. I just bought some rhubarb at the farmers market and was attempting a new recipe, but I think I’ll have to do this one instead! BTW-I have a Kinesiology degree, its fascinating stuff!

    • thess says:

      Thanks for your comment, Jordan! What a great idea – you should definitely try the crumble pie, it is sooo good!! How fun that you have a kinesiology degree!! it is so amazing to work with kinesiology, the body truly knows it all! Have a wonderful day 😀

  • Hanne says:

    Dette så helt fantastisk ut!!! Jeg gleder meg sånn til å prøve flere av oppskriftene dine de neste ukene. Jeg må bare bli ferdig med den siste eksamen 😉

    • thess says:

      Tusen takk 😀 Ja, gled deg – denne paien er så god!! Lykke til med siste eksamen, tenk at du snart er ferdig! Da er det i alle fall god grunn til å feire med noe godt 😉

  • mamsen says:

    Paien ikke bare ser fantastisk ut, den ER det også!!
    Jeg er en av de heldige som fikk smake den aller første og jeg må bare si at det er noe av det beste jeg har smakt. Helt utrolig god. Jeg har alt kjøpt rabarbra så neste er jordbærene og så blir det pai i heimen! Takk Thess! Stor Klem

    • thess says:

      Tusen takk, mamsen :) Jeg er glad du likte den så godt, og jeg er helt enig med deg 😉 Herlig med en ny omgang pai, da har dere noe å glede dere til 😉 Ha en super dag! Stor klem

  • Masira says:

    How much rhubarb, strawberries, and dates are used in the filling measured in cups? I really want to try this recipe, but don;t know how to measure grams.

    • thess says:

      Hi Masira:) I have not used cups as a measurement, so I don´t really know, but you can try using this page to convert the measurements: http://www.cookitsimply.com/measurements/. I believe that would work. In the future I will try to remember providing cup measures as well :) Good luck :)

      • Masira says:

        Thanks so much! That’s a great link; I’ll have to save it for future use. Two more questions just occurred to me. Are the dates in the filling whole or chopped? Also, would baking time and temperature change if I put this in a pie crust? Sorry for all the questions.

        • thess says:

          No problem, I am happy to answer your questions :) When using cups, the dates should be roughly chopped. It will not alter the dish tremendously weather you add a few dates more or less. If you want to add a crust to the recipe, I would place the crust in the oven for about ten minutes before adding the filling and the crumble, and then bake the pie at the temperature and time stated in the recipe (did that answer your question? If not, please tell me, and I will try to explain more thorough)

  • Masira says:

    No, that was very helpful and I believe I understand. I’ll tell you how it goes! Thanks!

  • Amy Jo says:

    This is what I call a crumble! Beautiful and delicious, Thess.

  • John D says:

    Thess, I made this delicious pie today and ate it with the family after having had your Mango salad as a main course, and it was an absolutely superb meal. It really made our day. Thanks a lot for your fantastic recipes

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