Time: 30 minutes + 40 minutes baking
500g pack shortcrust pastry, thawed if frozen
750g rhubarb, trimmed, or approx 500g ready trimmed
150g blueberries (optional)
3 rounded tbsp plain flour
85g caster sugar
For the topping
85g plain flour
1 tsp ground cinnamon
50g demerara sugar
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Rhubarb is in season at the moment, and while it’s not a fruit we use often I like to introduce the kids to new foods so I got some to try.
Last year we made a rhubarb crumble, so this time we tried making a rhubarb streusel crumble – a kind of cross between a pie and a crumble. It’s nice and if rhubarb isn’t your thing you could use a few cooking apples instead.
Preheat your oven to 190C/170C fan.
Create your pastry base
Get your toddler to sprinkle a little flour down to stop the pastry sticking then roll it out until it is about the thickness of a pound coin.
They might need a little help to make sure it’s evenly rolled.
Transfer the pastry to a 23cm/9 in flan or pie dish. Use a little spare dough from the edge rolled into a ball to push the pastry down into place – this is a good way of making sure small fingers don’t poke too many holes in your base! Then use a knife to trim the edges.
Prepare the rhubarb
Chop the rhubarb into 3cm/1 inch lengths – we found some of the thinner bits of rhubarb were cuttable with a blunt knife so Hannah was able to help with this bit. Once it’s all cut, put it into a large bowl.
Measure the sugar in a small bowl then add to the rhubarb along with the flour. Add the blueberries (we just threw in a few handfuls, rather than weighing them out exactly).
Mix it all together so the fruit is coated in the flour/sugar. Tip it into the pastry case, and spread it around to level it.
Make the topping
Get your toddler to weigh the flour in a small bowl, then add it to a large bowl. Do the same with the sugar. Add a teaspoon of cinnamon.
Weigh the butter, then get your toddler to cut it into small pieces before adding to your bowl.
Rub the mixture together with your fingers until it starts to resemble breadcrumbs.
Sprinkle it over the top of your rhubarb.
Bake the pie
Pop your pie in the oven for 40-45 minutes. It’s ready when the topping looks crisp and golden and the fruit is tender.
Serve it with ice cream, single cream or chilled custard.