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

Strawberry & Rhubarb Pie with Streusel Topping

Serving Size: 6


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

Fresh strawberries from our gardenStrawberry & Rhubarb Pie with Streusel Topping


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.