- 1 unbaked pie shell
- 2 C fresh strawberries, chopped
- 2 C rhubarb, chopped
- 1 1/3 C sugar
- 1/3 C flour (add 2 T more if using frozen strawberries)
- 1/8 tsp salt
- 2 T butter
Crumb top ingredients:
- 1/2 C brown sugar
- 1/2 C quick oats
- 1/4 C four
- 1/4 tsp cinnamon
- 4 T butter, softened
Sift sugar, flour and salt together. Stir with strawberries and rhubarb until well combined. Let sit for 15-30 minutes to allow juices to form.
Preheat oven to 375 degrees F.
Place strawberry mixture in unbaked pie crust and dot with the 2 T butter.
For the crumb top, stir dry ingredients and cut in butter until mixture is well combined. Spread on top of pie and cook for 45 minutes or until bubbly. Serves 8.
433 calories in one serving, 13.8 g fat (5.3 g saturated), 2.5 g dietary fiber