Here’s what you will need:
1 IBC’s Go-To Pie Crust (Only 1/2 recipe is needed.)
3 cups rhubarb, chopped into 1/2-inch pieces
2 cups strawberries, hulled and cubed
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice
Pinch of salt
1/2 cup cold unsalted butter, cubed
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup quick oats
1/2 teaspoon cinnamon
Vanilla ice cream
Begin by preparing your pie crust. (If using IBC’s Go-To Pie Crust, you will only need 1/2 of the recipe.) Roll out the dough onto a lightly floured surface. Carefully transfer it to a 9-inch pie pan. Pinch around the rim of the dough to form an edge. Place it in the refrigerator to chill.
Preheat your oven to 400 degrees F.
In a medium bowl, combine rhubarb, strawberries, brown sugar, white sugar, flour, lemon juice, and salt. Mix with a spoon until evenly combined. Set aside.
Next, prepare the crumble topping. In a bowl, mix together the butter, flour, brown sugar, quick oats, and cinnamon. I find using your hands works best; however, you can use a spoon or pastry cutter. Mix until crumbly.
Remove your pie dough from the refrigerator. Fill the dough with the strawberry rhubarb mixture leveling off the top. Then, sprinkle evenly with the crumble topping.
Bake the pie for 20 minutes at 400 degrees F. Then, reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes. You’ll know the pie is done when the filling is bubbling and the top is browned.
Let the pie to cool for at least two hours before serving. This will allow the filling to set. Serve with a scoop of vanilla ice cream.