While the lack of snow and the warming soil is a sure sign that the gardening season is just around the corner here in Calgary, it’s still too early to be lifting protective leaf mulch and thinking about direct sowing. I’m reluctant to get out and cut back my perennials just yet – you never know if there are ladybugs still needing a bit of snuggly warmth in the debris, plus I’m still not quite sure if everything made it through. So while I’m enjoying seeing the snowdrops, crocuses and grape hyacinths poke up through the soil, I’m still more focused on indoor pursuits.
I’m right in the middle of a bout of spring “organizing” – which also extends to my freezers. It’s time to do a complete overhaul and use up anything still leftover from last year; after all, it will be necessary to make room for this summer’s bounty! I found a package of rhubarb and one of raspberries yesterday and decided a pie was in order. I tweaked the traditional two crust recipe that I’d usually use in this case and instead went with a streusel topping, à la Dutch apple pie. Here’s how I did it:
Rhubarb-Raspberry Pie with Streusel Topping
Pastry to fill the bottom of one 9-inch pie plate (use your favourite pie pastry recipe – we all have our trusted one!)
2 cups rhubarb (if frozen, thaw completely, drain, and pat dry)
2 cups raspberries (if frozen, thaw completely and drain)
2 tablespoons butter, melted
1 tablespoon vanilla extract
3/4 cup granulated sugar
1/2 cup all-purpose flour
3/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 cup brown sugar
3/4 cup rolled oats
1/2 cup butter
Prebake your pie crust in a preheated oven at 350 F for 15 minutes, then remove from oven. Let cool for 10 minutes.
Mix all filling ingredients in a large bowl. Fill prebaked pie shell.
Mix all streusel topping ingredients until they resemble coarse crumbs. Sprinkle over filled pie shell.
Bake for 30 minutes. Remove pie and cool on a rack. Serve with whipped cream or ice cream.
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