I started by cutting up 5 cups of strawberries and 2 stalks of peeled and diced rhubarb.
Then I combined the flour, sugars, cornstarch, salt and cinnamon.
Thanks to a little helper, the pie making went pretty fast.
Once the flour and sugar mixture is combined, mix into the strawberries and rhubarb.
In the meantime grab a pie crust. Let’s not beat around the bush. I buy my pie crust in a red box with the words Pillsbury across it. It tastes good and leaves no dishes for me to wash. Prep the crust and chill for ten minutes. Then add the berry mixture.
Then cube up about a tablespoon and a half of butter and dot on top.
Then make the crumble top with 3 tablespoons of flour, 1 tablespoon of sugar and 1/8 teaspoon salt mixed together then incorporating 1 tablespoon of softened butter. Sprinkle over top. This by far is one of my favorite parts besides the fruit. Love love crumble top pies.
Then it bakes. 400 for 50-60 minutes. Let it cool for about 2 hours before cutting.
But when you cut it, you will love it!! Love it. My husband didn’t but that is just because he “thinks” he doesn’t like rhubarb. Silly man. Who wouldn’t love this!