Strawberry Rhubarb Crumb Pie

The balance of rhubarb, strawberries, orange, and nutmeg is brilliant! It was made even better since it was made from rhubarb I cut from our yard!

Look how big it was! I can’t wait to get more!!!

3 cups sliced rhubarb (not frozen)

1 cup quartered fresh strawberries 

zest of one small orange

2 pinches of salt

isn’t this pretty pink salt???

fresh grated nutmeg

1 cup sugar

4 tablespoons instant clear gel

Mix rhubarb, strawberries, orange zest, salt and nutmeg in a large bowl.

Stir together sugar and clear gel until no lumps remain.

   

Mix with strawberry rhubarb mixture. Pour into unbaked 9” pie crust. Dot with 1 Tablespoon butter.
Bake at 400 for 40-50 minutes.
After placing pie in oven, make crumb topping.
Mix 1/2 cup sugar, 1/2 cup flour and 2 Tablespoons butter (I may go with 3 next time???). Cut in with pastry cutter until coarse crumbs.
Place on top of pie after 15 minutes of baking.
Continue baking until the crust and topping are golden and the filling is bubbly.
 
Let cool on wire rack before serving.