Description
A delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, topped with a buttery, crunchy crumb.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 4–5 tablespoons ice water
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar
- 1/3 cup unsalted butter, melted
- ¼ teaspoon cinnamon
- Pinch of salt
Instructions
- Start by preparing the pie crust. In a large bowl, mix together the flour, sugar, and salt. Gradually cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Next, add ice water, one tablespoon at a time, mixing until the dough holds together without being sticky. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, prepare the filling. In a large mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and salt. Gently stir until the fruit is coated and set aside to let the flavors mingle.
- Preheat your oven to 425°F (220°C). After the dough has chilled, roll it out on a floured surface to fit your pie dish. Transfer the rolled dough to the dish and trim any excess hanging over the edges. Pour the prepared fruit mixture into the crust, spreading it evenly.
- Make the crumb topping. In a separate bowl, mix the flour, oats, brown sugar, melted butter, cinnamon, and a pinch of salt until crumbly. Sprinkle this mixture evenly over the pie filling.
- Bake the pie in your preheated oven for 10 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is bubbly and the topping is golden brown. If the crust begins browning too quickly, cover the edges with foil.
- Remove the pie from the oven and let it cool for at least 30 minutes before slicing.
Notes
Consider serving with vanilla ice cream or mint tea for a delightful experience. Use whole wheat flour for a healthier crust or almond flour for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg