Strawberry Rhubarb Crumb Pie

Sadly, we are nearing the end of Rhubarb season. Those are not words you would have heard me utter 2 years ago but something happened when I turned 40 and I'm now trying to be an adventurous eater. Within boundaries that is. Although, I tried alligator a few weeks ago so one could argue I actually have no boundaries.

I made this pie on Monday evening. It was gone by this morning. I say this morning because apparently my husband thinks pie is a breakfast food. Since this one has fruit in it, I can hardly argue.

Hopefully you can still find rhubarb in your part of the world.

Strawberry Rhubarb Crumb Pie

• 4 cups rhubarb, chopped
• 2 cups strawberries, sliced
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1/4 teaspoon cinnamon
• 9-inch pie shell

Crumb topping:

• 1/3 cup packed light-brown sugar
• 1/3 cup all-purpose flour (spooned and leveled)
• 1/3 cup old-fashioned rolled oats
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

Directions:

1. In a large mixing bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon zest and juice and cinnamon. Toss to combine and put in prepared pie shell.

Crumb topping:

• 1/3 cup packed light-brown sugar
• 1/3 cup all-purpose flour (spooned and leveled)
• 1/3 cup old-fashioned rolled oats
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

Put in mixer with paddle attachment and mix until combined and crumbly.

Sprinkle crumb topping onto fruit. Put pie pan on cookie sheet and bake at 375° for 1 hr 15 minutes or until top is browned and fruit is bubbly. 

 
Let cool for at least an hour to allow pie to set up. Let's not kid ourselves, you aren't going to wait an hour. Or maybe you will just take a big 'ol spoonful out of the middle like I did. Chef's prerogative. 


My hubby declared this the best pie I've ever made. I've made a lot of pies, people. Good pies. Those were some dramatic words.