Description
A perfect blend of sweet strawberries and tart rhubarb in a flaky pie crust, making it an ideal dessert for gatherings or a cozy night in.
Ingredients
- 2 cups fresh or frozen strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 pie crust (store-bought or homemade)
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup oats
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- Combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, salt, and lemon juice in a large mixing bowl. Stir until everything is well-coated.
- Roll out your pie crust and fit it into a 9-inch pie plate. Pour the fruit mixture into the crust, spreading it evenly.
- Mix flour, brown sugar, oats, and melted butter in a separate bowl until crumbly for the topping.
- Sprinkle the crumb topping generously over the fruit filling.
- Bake in the preheated oven for 45-50 minutes, until the crust is golden brown, and the filling is bubbly.
- Let the pie cool for a bit before slicing into it.
Notes
Serve warm or at room temperature; pairs well with ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American