Ingredients

The following ingredients have 4 Servings
  • 1 9-inch pie crust ((<< that's a link to my homemade recipe. Or store-bought is fine!))
  • 4 cups (about 1 1/4 pounds) rhubarb (, ends trimmed, cut crosswise into 1/2 inch pieces)
  • 2 cups (12 ounces) medium strawberries (, stemmed, quartered)
  • 1 tablespoon lemon juice
  • 3/4-1 cup granulated sugar ((depending how tart/sweet you want it))
  • 1/4 cup quick cooking ("minute") tapioca ((or cornstarch))
  • 1/4 teaspoon kosher salt
  • 3/4 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons cold unsalted butter (, cut into small pieces)
  • Vanilla ice cream (, for serving)

Instruction

  • Preheat oven to 400 degrees F with rack in the middle position. Line a rimmed baking sheet with foil.
  • Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges. Refrigerate while preparing the filling and topping.
  • In a large bowl, toss rhubarb and strawberries with lemon juice, sugar, tapioca, and salt until mixture starts to look a little syrupy. Set aside.
  • For the crumb topping – in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until moist pea size clumps form.
  • Pour strawberry-rhubarb mixture into pie shell; sprinkle with crumb topping. Place pie on the prepared baking sheet.
  • Transfer pie to the oven; bake for 20 minutes.
  • Reduce heat to 350 degrees and bake an additional 40-50 minutes longer until topping is browned and crust is lightly browned. (If necessary, loosely cover the pie with foil halfway through baking to prevent the crust and crumb topping from over-browning.)
  • Cool completely before serving (the filling will thicken and set as it cools.)
  • Slice and serve with some vanilla ice cream!