Strawberry Rhubarb Pie

As we are quickly nearing the end of prime Rhubarb season, I wanted to share this amazing pie recipe.  If you're skeptical of Rhubarb, you shouldn't be.  It's absolutely yummy.  Though it looks just like red celery (the brighter the red, the better) - it's actually crisp and tart like a granny smith apple.  I wouldn't reccomend eating it raw, rather adding it to crumbles, pies, compotes, etc. is the way to go. 

Strawberries and rhubarb is a classic combination of tart and sweet and they are both in peak season late spring/early summer. Look for both at your local farmer's market.

Ingredients:

1  nine inch pie crust  (2 if you prefer a crust top to a crumble top)

Filling:
3 1/2 cups of rhubarb cut into 1/2 inch pieces (4 large stalks)
3 1/2 cups of strawberries- hulled and halved (1 container)
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Crumble Topping:
1 cup rolled oats
1/2 cup brown sugar
6 tablespoons flour
1/4 teaspoon cinnamon
8 tablespoons (1 stick) of cold butter, cut into cubes

First- Preheat your oven to 400 degrees.  To assemble filling, stir everything but the fruit together in a bowl.  Then pour the mixture over the fruit in a larger bowl.  Gently toss to coat.

Second- make the crumble topping.  I do this in my standing mixer fitted with the paddle attachment to save time.  Combine all ingredients in the mixer and mix on low speed until combined and crumbly in consistency.  If you let it go too long it will turn to dough.

Third- line your nine inch pie plate with your pastry dough.  (I use Pillsbury's refrigerated dough regularly to save time.)  Press it into the dish and crimp the sides before transferring the filling. 

Top the filling with the crumble mixture and place the pie on a cookie sheet lined with foil for easy clean up.  (The pie might ooze juices as it bakes.)

Bake the pie for 20 minutes. Reduce the oven temperature to 350 degrees and bake for another hour to 75 minutes until the filling is bubbly and thickened.

Serve warm or at room temperature with your favorite vanilla ice cream.  I happen to know that the left over pie is delicious for breakfast with a cup of coffee as well.