It’s Rhubarb Fever here at The Fuzzy Times! Everytime I see rhubarb in the shops I have to buy it. After this crumble/pie I am currently out of rhubarb. This week is chocolate cake week (more on that soon!). I came across this recipe on foodgawker and I had to make it! You can find the original recipe on Stephcookie’s blog, raspberri cupcake. The main difference between her stunning photos and my finished product is the lack of nice pink rhubarb around here. So, combined with the apples, my filling turned out a little green Nice pie though.
For the full recipe and some fancy photos, pop over here.
Here’s the dough for the pie case after chilling overnight:
Roll out and place in greased tart tin. I used a slightly larger tin than recommended (23cm) but I have the bad habit of rolling pastry too thin, so I had enough to cover the tin nicely:
Cover with parchment paper and and baking beans and pop into the oven:
I had so much pastry left over that I filled four little tartlet tins too.
Cool the pastry in the tin on a wire rack until ready to use. I popped the tartlets into the freezer when they cooled down. I have plans for them.
Make the filling with apples and rhubarb. Feel a bit sad that the rhubarb didn’t give a lovely pink hue to the mix. Pour into the pre-baked case.
Scatter over the crumble:
Yum! Serve, with ice-cream:
This crumble/pie will keep for a few days, covered on a cake stand, or in the fridge if it’s hot where you live. It’s not hot here.
Delicious! Thanks to Stephcookie for a lovely recipe