I'm not Christian, so Easter to me has traditionally meant a few things: pastel colors, flowers, brunch, egg hunts and, of course, Peeps. This Easter Sunday, thanks to my promise to bring you recipes that feature this season's finest produce, I stumbled upon a new Easter tradition: strawberry rhubarb pie crumble.
You're probably wondering one of two things: "What's a rhubarb?" Or, perhaps, "What's a pie crumble?" Let's address them in order. Rhubarb (roo-barb) is a tart, bright red stalk vegetable (celery-like in shape and texture) that is often used in pies. Though the leaves are poisonous, the stalks are rich in fiber, potassium and vitamin C. It is also good for your heart. Rhubarb is in peak season from April to September.
The second question is totally fair game, as I made up the term "pie crumble." Basically, it's a pie with a crumble topping instead of a flaky pastry top crust. It's a lazy man's (or woman's) pie, and therefore, perfect for me. In my opinion, it's way better than a crumble because it has that lovely, flaky pastry crust, but it's easier than a pie because you needn't roll out a top layer (yip yip!).
I reviewed a lot of rhubarb pie recipes before settling on this one. This recipe is a double-whammy in that it contains TWO of the best spring fruits/veggies: strawberries are also in season in spring (I always thought it was summer; woops!). Strawberries are high in vitamins C, A and K, and has trace amounts of vitamin B-6. (Let's momentarily ignore the fact that I'm taking two really healthy ingredients and hiding them inside a sugar and butter-laden dessert...)
This pie crumble was really easy to make - especially when the fiance volunteered (I was told) to handle the making of the crumble topping and I took charge of the filling and photography.
I followed this recipe from Honest Fare almost exactly, except that instead of using 1 deep dish pie pan, I split the same amount of filling and same amount of topping into two deep-dish frozen pie crusts. (I know, I'm a cheater - I just don't have the guts that Katie has when it comes to making my own pie crusts!)
The proof that this pie was delicious is in the lack of leftovers... there's only 1 slice left of the 2 pies we started with! Serve warm pie with a scoop of vanilla bean ice cream, close your eyes, and note that this must be very, very close to what heaven/nirvana/awesomeness feels like.