Rhubarb-Strawberry Herb Crumble Pie

A departure from the basic rhubarb pie, this strawberry and rhubarb crumble with fresh rosemary and citrus thyme is topped with a sweet and crunchy brown sugar topping.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 368 Calories

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1 (9 inch) pie crust
• 1 sprig fresh rosemary, leaves stripped and finely chopped
• 10 ounces fresh strawberries, hulled and halved
• 1 tablespoon fresh lemon thyme
• 10 ounces fresh rhubarb, diced
• 0.5 cup white sugar
• 0.5 cup brown sugar
• 0.5 cup cold butter, cut into cubes

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.