This raspberry strawberry rhubarb pie is brimming with sweet-tart fruit and topped with an easy to make brown sugar oatmeal crumble.
This time of year we love anything Rhubarb and Strawberry. In fact this year we are finally able to harvest from our rhubarb plant.
While I was starting to make our typical strawberry Rhubarb pie, I realized I did not have enough strawberries but had some raspberries that were almost too ripe. We mix things up with this Raspberry Strawberry Rhubarb Pie with an Oatmeal Crisp topping.
While it if hot today, real feel of 102 degrees, I wanted to make the family a taste of spring.
CAN I USE FROZEN PIE CRUSTS
I had a frozen pie crust so we started with that. I dont have much experience with making pie crust from scratch and often the frozen ones are just as nice.
For a little hack, you can allow the crust to defrost and then move it to your own pie dish for an even more homemade pie look.
How to you cut Rhubarb
If you are harvesting rhubarb from your home, be sure to throw away any leaves and only harvest stems that are 10 inches long.
We cut each rhubarb stalk like celery. Split them down the middle if thick and then slice
How to Make Rhubarb Raspberry Strawberry Pie Filling
Rhubarb and berry Pies are really easy, simply put the berries, rhubarb, sugars and any thickening agent like cornstarch, flour or tapioca pudding in a bowl and allow it to sit for about 15 mins.
WHAT IF I DONT LIKE STAWBERRIES
No worries, simply double the amount of raspberries and eliminate the strawberries entirely.
HOW TO BAKE A PIE
Be sure when you bake a pie to place a piece of Reynolds Wrap on the rack and under the pie plate, or use a baking sheet to catch the overflow juices.
WHAT YOU NEED FOR A RASPBERRY STRAWBERRY RHUBARB PIE
1 single pie crust , store bought
For the Crumble Topping
¾ cup old fashioned oats
½ cup all-purpose flour
½ cup packed light brown sugar
½ teaspoon salt
1/2 teaspoon cinnamon
¼ teaspoon ground ginger
6 tablespoons cold salted butter , cut into small pieces
For the Pie Filling
2 cups rhubarb , sliced into 1/4-inch pieces
2 pints raspberries
2 cups of sliced Strawberries
½ cup packed light brown sugar
¼ cup granulated sugar
2 Tablespoons of Cornstarch
1 lime , zested
½ teaspoon ground cardamon
Raspberry Strawberry Rhubarb Pie with Oatmeal Topping
Ingredients
- 1 single pie crust , store bought
- For the Crumble Topping
- ¾ cup old fashioned oats
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon salt
- 1/2 teaspoon cinnamon
- ¼ teaspoon ground ginger
- 6 tablespoons cold salted butter , cut into small pieces
- For the Pie Filling
- 2 cups rhubarb , sliced into 1/4-inch pieces
- 2 pints raspberries
- 2 cups of sliced Strawberries
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 Tablespoons of Cornstarch
- 1 lime , zested
- ½ teaspoon ground cardamom
Instructions
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.
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. We use a mixer with a beater blade.
Place the rack in the oven to the lower third. Place a piece of aluminum foil or a a baking sheet in the oven over the rack and preheat the oven to 400ºF.
In a large bowl, gently mix the rhubarb, strawberries, raspberries, brown sugar, granulated sugar, cornstarch, lime zest and cardamom in a large bowl. Gently stir and allow to sit or 15 minutes.
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 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 up to 30 minutes or until the fruit filling is bubbling around the edges.
Remove from the oven and allow to cool for at least 4 hours. Store in the refrigerator and serve with ice cream or whip cream.
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