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
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.
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
