By Laura :: G-Fresh Spices
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.