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 By Laura ::  G-Fresh Spices 

Main ingredients

1 sweet crust pastry

200g caster sugar

2 tbsp cornflour

Zest of one orange

400g rhubarb (trimmed of rough ends and cut into 1.5cm pieces)

350g mixed berries (fresh or frozen)


100g plain flour

40g brown sugar

2 tbsp caster sugar

1 tbsp G-Fresh Vanilla Sugar

1/4 tsp G-Fresh Cinnamon (Ground)

Pinch of G-Fresh Pink Himalayan Salt (Fine)

6 tbsp of unsalted, good-quality butter


Preheat the oven too 200ºC. Roll out the pastry dough and line a 23cm (9 inch) pie tin. Chill in refrigerator while your prepare the next step.

Combine the sugar, cornflour, orange zest and salt, to prepare for the filling. Add the rhubarb and mixed berries (toss to coat evenly).

To prepare for the topping, in a separate bowl, combine the flour, sugars, cinnamon and salt. Using your fingers, rub the butter into the flour mixture, until large clubs form.

To assemble, remove the piecrust from the refrigerator. Place the rhubarb and berry mixture in the pie shell and sprinkle the crumble on top.

Place the pie in the middle of the oven and lower the temperature to 190ºC. Bake for 1 hour. Check the pie throughout the baking; if crumble has browned sufficiently, place aluminium foil over the top. Transfer to wire rack to cool.

Best served warmed with vanilla bean ice cream.


Laura x

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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