Rhubarb Pie with Strawberries
- 2 cups (250g) of rhubarb, cut into 1-inch (2.5 cm) pieces
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 cups (190g) rolled oats
- 1 1/2 cups (300g) granulated sugar
- 1 1/2 sticks (125g) unsalted butter, softened
- 1 cup (120g) of strawberries, hulled and sliced
- 1/2 cup (120ml) light corn syrup
- 1 teaspoon baking powder
- 1/2 teaspoon salt
1. Preheat your oven to 400°F or 200°C.
2. Whisk together 1 cup (200g) of sugar, 1/2 cup (120ml) of corn syrup, and 1/2 teaspoon of salt in a large bowl.
3. Add 1/2 cup (115g) of softened butter to the bowl and mix until the ingredients are well combined.
4. In a separate bowl, whisk together 2 cups (250g) of oats, 1 cup (120g) of flour, and 1 teaspoon of baking powder. Add this mixture to the wet ingredients and mix until a dough forms.
5. Press the dough into a 9-inch (23cm) pie dish, leaving a 1-inch (2.5cm) border around the edges.
6. Arrange rhubarb and strawberry slices on top of the dough, leaving a small border around the edges.
7. Roll out the remaining dough and use it to cover the pie. Crimp the edges to seal.
8. Bake the pie in the middle of the oven for 25-30 minutes, or until the crust is golden brown.
9. Serve warm with vanilla ice cream or whipped cream.
- Pastry brush
- pie dish
- mixing bowls
- whisk
- wooden spoon
- baking sheet
- oven
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