Description
A delightful blend of tart rhubarb and sweet strawberries under a golden, crumbly topping, perfect for any occasion.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 tsp ground nutmeg
- 1/2 cup melted butter
- 1/2 tsp apple cider vinegar
- 1 unbaked, deep-dish 9-inch frozen pie crust
- 3 cups sliced rhubarb (1/2-inch thick slices)
- 3 cups quartered strawberries
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tbsp orange juice
- 1/2 tsp vanilla extract
Instructions
- Mix the flour, brown sugar, and nutmeg in a medium bowl.
- Pour in the melted butter and add the apple cider vinegar. Stir until crumbly and set aside.
- Combine sliced rhubarb and quartered strawberries in a separate bowl.
- Sprinkle both sugars, cornstarch, salt, orange juice, and vanilla over the fruit. Toss to coat evenly.
- Pour the fruit mixture into the frozen pie crust.
- Crumble the topping over the fruit filling.
- Bake in a preheated oven at 375°F (190°C) for 45-50 minutes or until the topping is golden.
Notes
Pair with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 3-5 days, or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American