Do you know what? This Bank holiday has been 50% awesome and 50% meh. The awesome part first… I finally spent some time with my good friend Julia and her family, having a Greek dinner of spanakopita, prawn saganaki, loads of souvlaki and, of course, cocktails. Seeing Julia is always reason to cheer and somehow we never have enough time to chat whenever we manage to get together. Or enough time to plan – but a collaboration or joint post WILL happen one of these days bringing our somewhat parallel backgrounds together… If you are not familiar with Julia’s blog Vikalinka then do yourselves a favour and check it out!
The awesome continued on Sunday (May Day) which was probably the sunniest, warmest day so far this year, at least in South East London. We even went for a picnic with our neighbours and I have an impressive tan to show for it. But as the day wore on I felt a sore throat coming on and now both Anya and myself have impressive and totally annoying colds. A sore throat? In May? Urgh! I feel very sorry for myself and even sorrier for Anya who has been coughing non-stop. Nevertheless, I was determined to test and cook some recipes for the blog, but although I cooked several things I just didn’t feel up to photographing any of them. Any apart from this Rhubarb and Raspberry Crumble Pie that is. It was so pretty and I really wanted to share the recipe before the short rhubarb season is over.
Makes a 23cm (9 inch) pie
For the pie dough
(you will have enough for two pies or one double crust pie)
315g | 11oz plain (all purpose) flour, plus more to dust
185g | 6.5oz cold unsalted butter, cubed
45g | 1.5oz vegetable shortening (or you can use all butter)
2 tbsp granulated sugar
1/2 tsp salt
60ml | 1/4 cup ice water + 1 tbsp white vinegar
100g | 3.5oz plain (all purpose) flour
85g | 3oz cold unsalted butter, cubed
65g | 2.3oz soft light brown sugar
3 level tbsp granulated sugar
1/4 tsp salt
an extra 3 tbsp Demerara sugar to sprinkle over the pie
600g | 1.3lbs rhubarb, trimmed and cut into small cubes
200g | 7oz fresh raspberries
200g | 7oz sugar
2 tbsp cornflour (cornstarch)
Note: You can use the extra dough to make a second pie or use it in pot pies. Recipe adapted from Martha Stewart Pies & Tarts.