Ever since my grandma cut stalks of rhubarb from her garden, peeled them, sprinkled some sugar on them and fed them to my sister and me as kids, I’ve had this love for the spring vegetable.
This pie truly covers all bases, slight tartness from the rhubarb, sweetness from the strawberries, flaky crust and great texture from the crumb top. Don’t be intimidated to try this pie because of the pie crust, the following recipe calls for a crust made in the food processor that’s a breeze to make….or, just get a store-bought crust!
Sugared Fruit
Crumb Top Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 3 Tbsp. granulated sugar
- Pinch of salt
- 6 Tbsp. cold unsalted butter, cut into small cubes
Pie Ingredients:
- 9” Pie crust, unbaked
- 2 Tbsp. all-purpose flour
- 4 cups rhubarb, cut into ¾” pieces
- 2 cups strawberries, halved (or quartered if large)
- 1 cup granulated sugar
- 2 Tbsp. cornstarch
- ¼ tsp. salt
Crumb Top Directions:
- In a medium bowl, combine the flour, light brown sugar, granulated sugar and salt.
- Using your fingertips, incorporate the butter with the flour until large clumps form. Chill, covered, until ready to use.
Crumb Top
Pie Directions:
- Place pie crust in a 9” pie plate and refrigerate for one hour.
- Preheat oven to 400 degrees.
- In a large bowl, toss the rhubarb and strawberries with the sugar, cornstarch and salt. Let sit for 15 minutes then pour into pie crust. Sprinkle crumb top mixture over the berries/rhubarb.
- Place pie on a foil-lined rimmed baking sheet and place in oven. Reduce heat to 375 degrees and bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool before serving.
8 servings.
Adapted from this recipe.
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