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Rhubarb-Strawberry Herb Crumble Pie
Rhubarb-Strawberry Herb Crumble Pie
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate your dessert game with a unique twist on rhubarb pie – try our strawberry rhubarb crumble with aromatic herbs and a crispy brown sugar crust.
Ingredients:
  • 1 (9 inch) pie crust
  • 1 cup all-purpose flour
  • 0.5 cup cold butter, cut into cubes
  • 10 ounces fresh rhubarb, diced
  • 10 ounces fresh strawberries, hulled and halved
  • 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 the pie crust with a double layer of aluminum foil and use pie weights or dried beans to weigh it down.
  • Combine flour and brown sugar in a bowl. Add cold butter cubes and use your fingers to incorporate until a crumbly texture forms, leaving some medium-sized butter chunks. Freeze the crumble mixture.
  • Bake pie crust in the preheated oven for about 8 minutes until the edge is lightly browned. Remove the crust, take off the foil and weights, and set aside. Keep the oven on.
  • In a large bowl, toss together rhubarb, strawberries, white sugar, cornstarch, lemon juice, thyme, and rosemary until the fruit is fully coated. Transfer the mixture into the pie crust and sprinkle the crumble mixture from the freezer on top.
  • Bake for about 25 minutes until the filling is bubbly and the crumble mixture has melted and browned. Let it cool a bit before cutting.

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