I’ve never thought to combine raspberry and rhubarb but I had mass amounts of both this summer. Both grow incredibly well during July and August in Alberta. The sweetness of the raspberries balanced out the bitterness of the rhubarb perfectly. The only bad thing about this recipe was having to use the oven, adding to the extreme heat in my house! Thank goodness for my recently installed air conditioning.
The bones of this recipe came from here but I made some changes, strictly based on the fact that I didn’t have many of the specialty ingredients. Creme de cassis? Yeah, that’s definitely in my liquor cabinet…
I used premade pie shells because I was feeling lazy but usually I use Clodagh McKenna’s Apple Pie dough from her book, Homemade.
Raspberry Rhubarb Pie
2 cups freshly picked raspberries
2 cups finely diced young rhubarb
1/2 cup brown sugar
2 T cornstarch
dash of salt
6 T flour
1/3 cup almonds
2 T brown sugar
2 T butter
1/4 t almond extract (optional)
1/8 t salt
Add all the filling ingredients in large bowl and stir gently to combine. Pour into pie shell. Bake pie like this for 40 minutes at 350°.
While baking, add all topping ingredients to a food processor. Pulse until almonds are finely chopped (or not, you decide how you like your crumble). Put processor bowl in fridge to keep cool while pie bakes.
After 40 minutes, remove the pie and sprinkle on the topping. Increase the oven to 375° and bake for 15 minutes more, or until the crumble is brown and the pie is bubbling. Give it sufficient time to cool, preferably overnight in the fridge, or it will crumble when trying to cut and scoop it.
Warm it before serving, maybe treat yourself to a scoop of vanilla ice cream with it. Enjoy!