Description
Not your usual rhubarb pie, this fruit crumble adds fresh rosemary and citrus thyme for a herby twist. It’s then baked inside a pie crust for a dessert with a sweet and crunchy top and bottom.
Ingredients
- 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.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 8