Strawberries and rhubarb…such a perfect combination. But I just can’t get excited about strawberry rhubarb pie. It’s not the fussiness of rolling out the crust – I actually kind of enjoy that. I just feel like I’ve eaten so many pies in my life that it’s time to give more attention to the other desserts that highlight fruit so well. Cobblers, crisps, crumbles… there are so many options!
I’ve been using white whole wheat flour in just about everything lately and it’s perfect here as well, but of course you can use all purpose if that’s more your style. The original recipe called for a full teaspoon of orange zest, which I would scale back next time because I felt like the orange flavor infringed on the strawberry and rhubarb a little too much. The original recipe also called for tapioca, but I didn’t use any thickeners and the texture seemed fine to me.
(adapted from Simply Recipes)
4 cups rhubarb stalks cut into 1-inch pieces
2 cups strawberries, stemmed and sliced
1/2 cup evaporated cane juice or granulated sugar
1/2 teaspoon of grated orange peel
2 tbsp evaporated cane juice or granulated sugar
1 cup white whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1/4 cup milk
1 egg, lightly beaten
Heat the rhubarb and sugar in a heavy saucepan over medium heat for about 10 minutes, or until rhubarb begins to soften and some liquid collects in the pan (stir occasionally). Remove from heat, then stir in the orange zest and strawberries.
Pour the fruit into a 2 1/2 or 3 qt baking dish and make the topping.
Stir the flour, sugar, salt, and baking powder together with a fork. Cut the butter into several small pieces, and blend into the dry ingredients with a pastry blender until it resembles small pebbles. Stir in the milk and egg, and mix just until there are no more traces of flour.
Drop pieces of dough all over the fruit, then bake for about 25 minutes. Let cool slightly before serving.