Description
A sophisticated twist on the classic, this pie balances tart rhubarb with a warming kick of heat. Featuring a buttery, flaky pastry and a crunchy oat-streusel topping, the spicy undertones cut through the sweetness for a memorable dessert.
Ingredients
- 🌾 2 ½ cups plain flour
- 🧈 1 cup unsalted butter, cubed and chilled
- 🍓 6 cups fresh rhubarb, sliced into 1-inch pieces
- 🍯 1 cup granulated sugar
- 🌾 3 tbsp cornstarch
- 🌶️ 1 tsp ground ginger
- 🌶️ ½ tsp cayenne pepper
- 🌾 1 cup rolled oats
- 🍯 ½ cup light brown sugar
- 🧈 ½ cup unsalted butter, softened
Shopping List
- 🍓 Rhubarb (6 cups)
- 🍯 Granulated sugar (1 cup)
- 🌾 Cornstarch (3 tbsp)
- 🌶️ Ground ginger (1 tsp)
- 🌶️ Cayenne pepper (½ tsp)
- 🌾 Rolled oats (1 cup)
- 🍯 Light brown sugar (½ cup)
Advance Preparation
- At least 1 hour ahead: Place the 🧈 butter and 🌾 flour into the freezer to ensure a cold base for a flaky crust.
Instructions
- Combine 2 cups of 🌾 flour with the chilled 🧈 butter using a pastry cutter until the mixture resembles coarse meal.
- Add cold water, one tablespoon at a time, until the dough holds together, then form into a disk, wrap, and refrigerate.
- Toss the 🍓 rhubarb with 🍯 sugar, 🌾 cornstarch, 🌶️ ginger, and 🌶️ cayenne in a large bowl.
- Roll out the dough and place into a 9-inch pie dish, trimming the edges as needed.
- Add the 🍓 rhubarb filling to the prepared crust.
- In a bowl, combine 🌾 oats, 🍯 brown sugar, the remaining ½ cup of 🌾 flour, and softened 🧈 butter until a crumbly topping forms.
- Spread the topping evenly over the 🍓 rhubarb.
- Bake at 375°F (190°C) until the topping is golden and the fruit juices are bubbling, about 45 minutes.
- Rest the pie for 30 minutes on a wire rack before slicing to ensure the filling sets correctly.
Notes
- The 🌶️ cayenne pepper provides a subtle warmth that complements the natural tartness of the 🍓 rhubarb.
- Do not skip the 🌾 cornstarch, as the moisture release from the fruit can be significant.
- If the crust edges brown too quickly, shield them with a thin strip of foil.
Chef's Tips
- Ensure the 🌶️ ginger and 🌶️ cayenne are distributed evenly throughout the 🍓 rhubarb to avoid hot spots in the pie.
- Serve with a dollop of unsweetened whipped cream or vanilla bean ice cream to balance the spicy notes.
- Use a light hand when mixing the topping; overworking it will lead to a dense crust rather than a light, crunchy crumble.