Ingredients
- Pie Dough: recipe follows
- 7 tablespoons butter
- 1 cup sugar
- 1 cup light brown sugar
- 1 lemon, juiced
- 1 cup plus 1 tablespoon all-purpose flour
- 2 pounds fresh rhubarb, root ends trimmed, peeled, and cut 1/4-inch thick
- 2 pounds strawberries, hulled and sliced
- 1/4 cup rum
- 1 cup sliced almonds
- 8 scoops Vanilla Bean Ice Cream
Directions
In a large saute pan, melt 3 tablespoons of the butter. Add the sugar, 1/2 cup of the brown sugar, lemon juice, and 1 tablespoon flour. Stir the mixture for 1 minute, to dissolve the sugars. Add the rhubarb and cook for 4 to 6 minutes. Add the strawberries and continue to saute for 3 minutes. Add the rum and carefully flame the mixture. Saute for 1 minute. Mix thoroughly and remove from the heat. Cool the filling.
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the remaining 4 tablespoons butter, 1/2 cup brown sugar, 1 cup flour, and sliced almonds. Using your hands, blend well, until the mixture resembles a crumb-like texture.
Pour the rhubarb and strawberry filling into the pie shell. Sprinkle the crumb filling evenly over the fruit filling. Place the pie in the oven and bake until the topping is golden brown and the filling is bubbling. about 45 minutes. Remove the pie from the oven. Let the pie cool on a rack before serving, about 10 minutes. Slice and serve with the vanilla ice cream.
Pie Dough:
- 1 cup all-purpose flour
- Pinch salt
- 1/3 cup lard
- 3 to 4 tablespoons ice water
In a mixing bowl combine the flour and salt. Add the lard and work it in with your fingers until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time until the dough holds together when pressed. Form the dough a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Roll the chilled disk on a lightly floured work surface into a 12-inch round. Fit it into a 10-inch pie plate, fold and crimp the edges, and refrigerate until ready to fill.
Photo: Rhubarb and Strawberry Pie with Almond Crumb Topping Recipe



















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By jlynch_10085522
on July 30, 2011
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Pure pleasure to the pallet.
By kel836_5998985
Chicago, IL
on June 29, 2011
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Excellent Pie! I did make some tweaks...1 I added lemon zest, vanilla extract, and a dash of cinnamon to the filling. I also added lemon zest and sugar to the crust. Some people commented that the liquid bubbled over, I did not have that problem. I think its really important to make sure you let the liquid cool completely as it thickens up a bit and make sure your pie crust is big enough to hold all of the filling. I did agree that it was a little on the running side so I would probaly add more flour or corn starch next time. Otherwise everything was perfect.
By dameeden
Agassiz, BC
on June 14, 2011
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This recipe is definately a keeper! I did alter....put 1/4 cup flour in rhubarb/strawberry when cooking. Didn't add the rum. Didn't have almonds so used pecans.
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