Ingredients
8
8 servings
- •1 (9 inch) pie crust
- •1 cup all-purpose flour
- •½ cup brown sugar
- •½ cup cold butter, cut into cubes
- •10 ounces fresh rhubarb, diced
- •10 ounces fresh strawberries, hulled and halved
- •½ cup white sugar
- •2 tablespoons cornstarch
- •1 tablespoon lemon juice
- •1 tablespoon fresh lemon thyme
- •1 sprig fresh rosemary, leaves stripped and finely chopped
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
- Mix together flour and brown sugar in a bowl. Add cold butter cubes and cut in with your fingers until mostly combined with flour mixture, allowing some medium-sized chunks of butter to remain. Place crumble mixture in the freezer.
- Bake pie crust in the preheated oven until edge of crust is slightly browned, about 8 minutes. Remove from the oven, carefully remove the foil and weights, and set aside. Leave oven on.
- Combine rhubarb, strawberries, white sugar, cornstarch, lemon juice, thyme, and rosemary in a large bowl; mix until fruit is well coated, and transfer mixture into the pie crust. Remove crumble mixture from the freezer and sprinkle over top.
- Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.
Nutritional Facts
Per 8 servings
- Calories: 368
- Carbohydrate: 52g
- Fat: 17g
- Fiber: 2g
- Protein: 3g
- Sugar: 29g
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