RHUBARB, APPLE, PASSIONFRUIT CRUMBLE PIE

RHUBARB, APPLE & PASSIONFRUIT CRUMBLE PIE

As I may have mentioned before, rhubarb is one of my favourite fruits (although technically it's a vegetable). But since you can't get rhubarb where I live in Borneo, I would ask friends about to visit from Canada, the USA, Australia or anywhere more civilised, to smuggle some in for me, wrapped in newspaper) in their suitcases. Happily, now I have a friend who lives here and makes gelato commercially so she imports frozen rhubarb and if I'm very nice to her, she gives me some. Thank you, Joyce. ❤️ No chance of my friends getting arrested now.

So this recipe is a crumble/pie combo, mainly because I ran out of pastry for the top but, you know what, it was even better with a crumble topping. Also, if you live somewhere that doesn't have fresh passionfruit, just leave it out. It will still be insanely delish. See smaller pic!

INGREDIENTS

Shortcrust pastry

(or use store bought if you have to)

3 oz (85g) unsalted butter at room temp

1/4 cup (50g) sugar

1 egg yolk (large)

1 cup (140g) plain flour

pinch salt

Filling

1 lb (0.45 kg) rhubarb, washed and chopped into 1" dice (2.5cm)

2 sweet red apples, washed, diced, but not peeled

1 or 2 passionfruit (pulp)

3/4 - 1 cup soft brown sugar

1 tsp ground ginger

50g unsalted butter, chopped

Crumble

1 cup whole oats

1 cup plain flour

3/4 cup soft brown sugar

1/2 tsp baking powder

2 tsp cinnamon powder

pinch salt

100g cold unsalted butter, roughly chopped

METHOD

Preheat your oven to 350F (180C)

For the pastry, blend butter and sugar in a stand mixer fitted with a paddle for about 1 minute until just combined. add the egg yolk and mix for 30 seconds on low speed. Mix in the flour and salt, still on low speed until the mixture clumps together. Shape into a disc, wrap in plastic wrap and refrigerate while you make the rest.

For the filling, combine all the ingredients and toss well. Place in medium size pot on stove top. Cook on medium heat, stirring frequently, until rhubarb and apple soften and the aroma is totally intoxicating. 15 minutes should do it. Let cool a little while you make the crumble.

For the crumble, in a large bowl toss all your dry ingredients together. Then cut in the cold butter with a pastry cutter until the mixture resembles clumpy breadcrumbs.

Time to take your pastry out of the fridge. On a lightly floured board or countertop, roll out your pastry and line a pie plate. Don't forget to bring the pastry up the sides to the top.

Add your filling and spread it our evenly over the pastry.

Scatter your crumble mixture over the top.

Place pie plate on a baking sheet and bake for about 1 hour and 10 minutes or until you can see the filling bubbling over at the sides and the crumble is nice and golden.

Serve warm with vanilla ice cream or pouring cream. It won't last long. See smaller pic!