Gingered strawberry-rhubarb pie with crumb topping | Recipe | Kitchen Stories

Ingredients

• 5.5 oz strawberries
• 10.5 oz rhubarb
• 2 cups flour
• 0.75 cup sugar
• 0.75 cup brown sugar
• 1 tsp ginger (grated)
• 0.5 tsp salt
• 1 tbsp sugar
• 1.5 sticks unsalted butter (cold)
• 4 tbsp water (cold)
• 1.5 tsp vanilla extract
• 5 tbsp starch
• 1 tsp lemon zest
• 0.5 stick butter (room temperature)
• 0.33 cup unsweetened shredded coconut
• 1 tsp ground ginger
• salt
• flour (for dusting)
• vanilla ice cream (for serving)