Our favorite recipe for strawberry-rhubarb pie gets a crumb topping with cinnamon and brown sugar and a flaky, buttery bottom crust for the best of both worlds.
Many consider fresh rhubarb a spring ingredient, a colorful harbinger of the changing seasons. But those in the know wait a few weeks to pull out their best strawberry-rhubarb pie recipe, saving it for summer , when both vibrantly hued rhubarb stalks and fresh strawberries are at their peak. Sweet strawberries balance the lemony tart rhubarb: the two work in tandem, with a little help from sugar and spice, to create a tangy-sweet pie filling that rivals any classic pie.
But we’re partial to the crumb topping with cinnamon and brown sugar. If the top of the pie turns dark before the juices have started bubbling around the edges, loosely drape a piece of aluminum foil over the pie dish to shield the crumb from burning. And about that bubbling: Don’t even think about pulling the pie out of the oven until you see it happening. Your thickeners need that benchmark to reach their full setting potential.
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