Easy Rhubarb Crumble Pie
Luckily for Ohioans, rhubarb thrives in cool springs and sunny days, making it a perfect addition to any home garden. With its signature sweet-tart flavor, this spring favorite is as versatile as it is delicious. Best of all, rhubarb is easy to use in the kitchen, adding fresh flavor to simple desserts and savory dishes. If you are looking for easy rhubarb recipes, this seasonal staple offers plenty of tasty ways to enjoy the harvest.
A local favorite: Rhubarb Crumble Pie.
Prep Time: 20 minutes
Cook Time: 1 Hour
Ingredients:
- Your favorite pie crust recipe for a 9-inch pie pan
- ½ All-purpose flour
- ¼ cup finely chopped walnuts
- ⅓ cups packed brown sugar
- ½ teaspoon salt
- 4 tablespoons chilled, unsalted butter (cut into pieces)
- About 6 cups of fresh rhubarb, cut crosswise in ¾ inch pieces
- ¾ cups granulated sugar
- 1 tablespoon granulated sugar
- 2 tablespoons cornstarch
Instructions:
- Prepare your pie pan by lightly oiling the bottom, and place your pie crust (either homemade from your favorite recipe, or your favorite premade crust). Ensure the crust covers the pan entirely, and let it chill for 30 minutes.
- Place the oven rack in the middle of the oven, and a large sheet of foil on the bottom. Preheat oven to 350 F.
- Crumble Mixture: In a small mixing bowl, whisk flour, walnuts, brown sugar, and half your salt. Using your hands or a pastry blender, work in the chopped butter until the dry ingredients are incorporated and large clumps form.
- Rhubarb Mixture: In a large mixing bowl, combine the rhubarb, sugar, cornstarch, and remaining salt. Toss well to evenly coat the rhubarb with the dry ingredients. Transfer mixture to chilled pie shell.
- Scatter the crumble mixture evenly over the rhubarb mixture.
- Place the pie in the oven and bake for about 1 hour, or until the topping is bubbling and the crust is browned.
- Let cool and serve with ice cream, whipped topping, or custard.
Preparing Your Garden Fresh Rhubarb
Rhubarb is a perennial plant easily grown in Ohio’s zone. Its sweet-and-tart flavor gives it versatility. With little preparation, it is the perfect addition to your kitchen table. To harvest rhubarb, simply pull and twist the base of the stalk and place it in your favorite basket.
The plant’s leaves are toxic to humans. While you would need to ingest a large amount to cause damage, small amounts can cause some digestive issues. Ensure you remove the leaves and trim the ends, leaving the red stalk. Rinse off any dirt, and it is ready for your favorite recipe.
Other Ways to Use Your Fresh Rhubarb
The sweet-and-tart flavor profile of fresh rhubarb makes it perfect not only for dessert and jams but also for savory dishes. Next time you are on the grill, try adding Rhubarb BBQ Sauce to your grilled chicken!
