Strawberry & Rhubarb Pie with Streusel Topping

The classic combination of strawberries and rhubarb. This time with hint of ginger and a streusel topping.

Serving Size: 6

Ingredients:

for the pie crust

• 1 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1 1/2 tbs. baking powder
• 4-6 tbs. cold water
• 1/2 cup vegan margarine

for the filling

• 2 cups rhubarb, chopped
• 2 cups strawberries, hulled and sliced
• 250 ml. sugar
• 45 milliliter cornstarch
• 2 teaspoons cinnamon
• 1 1/2 teaspoons ginger, ground
• 1 ml. salt

for the streusel topping

• 150 milliliter all-purpose flour
• 125 milliliter sugar
• 1 milliliter nutmeg
• 50 milliliter margarine, melted

Directions:

For the pie crust:

1. In a large bowl or food processor, combine flour, salt, baking powder and sugar.
2. Cut shortening into the flour mixture until it looks like coarse meal.
3. Add the water a few tablespoons at a time.
4. Mix until it becomes a smooth dough.
5. Wrap dough and chill in refrigerator.

For the filling:

1. Toss the rhubarb and the strawberries with the sugar, cornstarch, spices, and salt.
2. Once coated, place them in the pie shell.

For the crumble topping:

1. Mix together the flour, sugar, nutmeg, and salt.
2. Rub in the melted margarine until the mixture is crumbly.

To make the pie:

1. Preheat the oven to 200 (C).
2. Spray a 9 inch pie or tart form with a baking oil.
3. Roll the dough out on a floured surface.
4. Place the dough in the greased pie form and prick the bottom with a fork several times.
5. Put the strawberry/rhubarb mixture evenly in the pie.
6. Sprinkle the streusel mixture over the pie.
7. Bake the pie on a cookie tray at 200°C for 20 minutes.
8. It might overflow a bit, so the cookie tray is important to catch spills.
9. Reduce the heat to 180°C and bake until the filling bubbles, which takes about 40 minutes.