Rhubarb Strawberry Crumb Pie

Whipped this up with the help of a few other zaar recipes, am posting mostly for my own use, but if you stumple upon it, please check it out.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 pie

Ingredients

• pie filling

• 3  cups rhubarb, chopped
• 2  cups strawberries, small and whole
• 1  cup sugar
• 3  tablespoons flour
• 2  teaspoons orange zest

• crumb topping

• 1⁄4 cup oatmeal
• 1⁄2 cup flour
• 1⁄3 cup brown sugar, packed
• 1⁄3 cup butter

Directions

1. Topping.
2. Combine flour, oatmeal, and brown sugar in a small bowl. Cut in and blend butter with your fingers or pastry blender. Keep refrigerated.
3. Pie
4. Combine rhubarb, strawberries, sugar, flour and zest in bowl. Toss to combine.
5. Scrape fruit mixture into unbaked pie crust.
6. Sprinkle topping evenly over filling.
7. Bake in bottom 1/3 of a preheated 425 degree oven for 10 minutes.
8. Reduce heat to 350 and continue baking until topping is golden brown, about 40 minutes.
9. Be sure to place a cookie sheet under pie as it typically drips and bubbles all over the place.