After Mother's Day Breakfast Pie

(inspired by Bernard Clayton's "The Complete Book of Pastry")

8' pie plate lined with your favorite unbaked crust (I used pate brisee)
Pre-heat your oven to 375 

3 cups sliced, trimmed rhubarb (remember, no leaves!)
1 cup fresh raspberries
1 cup granulated sugar
4 Tablespoons Minute tapioca or tapioca flour
zest from one orange
1 Tablespoon fresh orange juice
1 Tablespoon unsalted butter, cut into 6 pieces
1 teaspoon fresh, grated ginger
1 Tablespoon minced candied ginger

In the bowl of a food processor fitted with the metal blade, pulse to combine sugar, tapioca, orange zest, and fresh, grated ginger. Set aside in a separate bowl while you prepare the crumble.

Oatmeal Crumble

1/2 cup old-fashioned oats
1/2 cup King Arthur 'white' whole wheat flour
1 Tablespoon dark brown sugar
2 Tablespoons granulated sugar
1/4 teaspoon ground ginger
1/4 teaspoon salt
4 Tablespoons cold unsalted butter, cut in cubes
1 Tablespoon minced candied ginger

In the bowl of a food processor fitted with the metal blade, pulse to combine all ingredients until you have a crumbly mixture. Do not over process. Place in a bowl and refrigerate until ready to put the pie in the oven. 

In a medium mixing bowl, combine the rhubarb and raspberries, then toss gently with the sugar/tapioca/zest/ginger mixture. Add the minced candied ginger and turn the pie filling into the prepared pie shell. Dot with the 4 tablespoons of cubed butter and the tablespoon of orange juice. Cover the
fruit with the chilled oatmeal crumble and place the pie on a parchment lined
baking sheet. Bake the pie in a pre-heated 375 degree oven for 20 minutes, then reduce heat to 350 and bake for an additional 40 minutes until the pie is bubbling and the crumble is toasty. (Depending on your oven, it may need an additional 5-10 minutes.) 

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