Bronnie's Strawberry Rhubarb Pie

A tart & sweet slice of summer joy, baked with love for the woman who made everything sweeter.

This pie is for you, Nana! You’ve always said strawberry rhubarb was your favorite, and today, on your birthday, I hope every bite tastes like a hug from me to you. Thank you for teaching me the joy of warm ovens, full hearts, and second helpings. Happy birthday to the sweetest soul I know.
Love you more than pie. 🍓🥧💗

Ingredients

for the filling

• 250g rhubarb (sliced 1.5 cm thick)

• 450 g strawberries (halved and quartered)

• 150g granulated sugar

• 25g light brown sugar

• 30g cornstarch

• 15g lemon juice

• ½ tsp vanilla extract

• zest of half a medium orange

• pinch of sea salt

for the crumble topping

• 95g all purpose flour

• 45g rolled oats

• 100g light brown sugar

• 50g granulated sugar

• 1/2 tsp ground ginger

• 1/2 tsp cinnamon

• 1/2 tsp sea salt

• 85g melted salted butter

• 1 tsp vanilla extract

for the base

• 1 premade or homemade 9-inch pie crust

Directions

• Preheat oven to 400°f. Place pie crust in the bottom of a glass baking dish and bake for 10 minutes, then set aside to cool while you make the filling.

• Mix filling ingredients together in a bowl and let sit while making the crumble.

• To make the crumble, mix dry ingredients, stir in melted butter and vanilla until clumpy.

• Stir your fruit filling well. Put fruit filling into crust using a slotted spoon (this step is important as you'll notice A LOT of liquid in the bottom of the bowl). Top with crumble

  

  

• Bake (Put a baking sheet on the bottom rack to catch any drips.):

  • 400°f for 20 minutes

  • Then reduce to 350°f and bake another 35–40 minutes until topping is golden and filling bubbles

    

• Cool completely before serving (at least 3–4 hours) so the filling sets