O and I did some purposeful work today and made a Blackberry Rhubarb Pie together. We took pictures and he learned about using the camera too. We talked about the importance of being kind, respectful and patient and, how to listen.
Recipe is down below.
Blackberry Rhubarb Crumble Pie
Ingredients
pie filling
1 pound rhubarb stalks
1 1/2 lbs blackberries
3/4 cup sugar
3-5 drops doterra lemon essential oil
1 vanilla bean, seeds scraped from the pod
1/4 cup flour
1/2 tsp cinnamon
1/4 tsp salt
prepared pie dough
crumble (all measurements are approximations)
1/2 cup oats
1/4 cup flour
1/4 cup brown sugar
1/4 cup butter
Directions
Preheat the oven to 400º F. In a large bowl combine the sugar, lemon essential oil, and vanilla bean seeds. Use your fingers to combine the lemon oil and seeds into the sugar until well combined and fragrant. Stir in the flour, cinnamon, and salt.
Cut the rhubarb into 1-inch pieces and add it to the bowl. Add the blackberries and let sit.
Roll out and put dough into a pie dish.
Combine oats, flour, butter and brown sugar to make the crumble - using your fingers to pinch the butter into the flour, oats, and sugar.
Add filling to pie crust and top with crumble.
Put the pie on a baking sheet and bake for 40-45 minutes. Allow to cool and serve with ice cream.
Have a look at this beautiful video and recipe from Yossy Arefi from which I drew inspiration for this recipe.