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
- pie crust: 1 piece (9 inch)
- all-purpose flour: 1 cup
- brown sugar: 0.5 cup
- butter: 0.5 cup (cut into cubes, cold)
- ounces fresh rhubarb: 10 piece (diced)
- ounces fresh strawberries, hulled and: 10 piece (halved)
- white sugar: 0.5 cup
- cornstarch: 2 Tbsp
- lemon juice: 1 Tbsp
- lemon thyme: 1 Tbsp (fresh)
- sprig fresh rosemary, leaves stripped and: 1 piece (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.
