Strawberry Rhubarb Pie

prep time:: 0 min

Serving size: 0

ingredients

7 tbsp butter
1 C sugar
1 C light brown sugar
1 lemon, juiced
1 C plus 1 tablespoon flour
2 lbs fresh rhubarb, trim root end, peel
and cut 1/4-inch thick
2 lbs strawberries, hulled and sliced
1/4 C rum
1 C sliced almonds
1 unbaked 10-inch pie shell
8 scoops of Vanilla Bean Ice Cream

directions

1. Preheat the oven to 350 degrees F. 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 of the 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 mixture. In a mixing bowl, combine the remaining butter, brown sugar, 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 for 45 minutes. Remove the pie from the oven. Let the pie cool before serving, about 10 minutes. Slice and serve with icecream

Source: Katie Johnson