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Ingredients
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1 (9 inch) pie crust
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1 cup all-purpose flour
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½ cup brown sugar
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½ cup cold butter, cut into cubes
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10 ounces fresh rhubarb, diced
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10 ounces fresh strawberries, hulled and halved
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½ cup white sugar
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2 tablespoons cornstarch
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1 tablespoon lemon juice
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1 tablespoon fresh lemon thyme
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1 sprig fresh rosemary, leaves stripped and finely chopped
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
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Mix together flour and brown sugar in a bowl. Add cold butter cubes and cut in with your fingers until mostly combined with flour mixture, allowing some medium-sized chunks of butter to remain. Place crumble mixture in the freezer.
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Bake pie crust in the preheated oven until edge of crust is slightly browned, about 8 minutes. Remove from the oven, carefully remove the foil and weights, and set aside. Leave oven on.
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Combine rhubarb, strawberries, white sugar, cornstarch, lemon juice, thyme, and rosemary in a large bowl; mix until fruit is well coated, and transfer mixture into the pie crust. Remove crumble mixture from the freezer and sprinkle over top.
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Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.
Nutrition Facts (per serving)
368 | Calories |
17g | Fat |
52g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 368 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 8g | 41% |
Cholesterol 31mg | 10% |
Sodium 190mg | 8% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 2g | 7% |
Total Sugars 29g | |
Protein 3g | 6% |
Vitamin C 25mg | 28% |
Calcium 58mg | 4% |
Iron 2mg | 8% |
Potassium 217mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.