Strawberry Rhubarb Crumb Pie

I found the original recipe in Country Magazine 20 years ago and have been making this treat each spring ever since. Don't be surprised if this is the best Strawberry Rhubarb pie you'll ever taste. It's the one that Ben likes to make (and eat) best :)

I've always appreciated this trick of his:

..one day, as a young teenager helping to prepare our dinner, he made up the crust. But instead of rolling it out (one of my most dreaded tasks) I came into the kitchen to find he had simply taken a faster, easier route. He'd cut the flour, salt, & butter into a nice crumb, tossed in the few tablespoons of required water, then, instead of gathering it all up into a ball to flatten and roll out, he dumped it into the pie plate and pressed the dough evenly over the bottom & up the sides.

Brilliant! Worked great!

Here are a couple of other helpful notes before you start:

1) I slice my rhubarb into ¼" pieces (and thinner) instead of the recipe's ½". That way I'm assured that each piece cooks thoroughly. I'm convinced that's why some people don't care for rhubarb.. they've had pieces that aren't completely done & so don't care for the texture & flavor... sorta like how under-cooked eggplant is for me.

2) A store-bought 'pint' of fresh strawberries equals 2.5 cups when sliced. And don't stick to only cutting in half if your berries are giants. I also like to slice them cross-wise into ½ -inch & thicker 'coins' sometimes. Spreads the strawberries around in the mixture better!

3) Works well substituting the sugar for Splenda or erythritol, too (though I like to keep at least half the brown sugar in the crumble topping. Or you can make your own with a erythritol & molasses mix til it resembles dark brown sugar).

4) I use old-fashioned rolled oats, never the quick-cooking unless I'm out of the other.

5) I use whole wheat pastry flour in the topping with tasty results. 

Strawberry Rhubarb Crumb Pie

Filling:
1 egg
1 c sugar (or sugar substitutes as per suggestions above)
2 TB flour
1 tsp vanilla
3 c  ¼-inch sliced fresh or *frozen rhubarb (approx ¾ pounds)
2½ c fresh sliced strawberries
1 unbaked pie shell (9 inches)

Topping:
¾ c flour
½ c packed brown sugar (or sugar substitute as per suggestions above)
½ c old fashioned rolled oats (quick-cooking will work)
½ c cold butter, cubed or sliced

-In a large bowl, beat egg, sugar, flour & vanilla til well blended.
-Gently stir in rhubarb & strawberries.
-Pour into pastry shell.
-For topping: in small bowl combine flour, brown sugar & oats; cut in butter til crumbly. Sprinkle over fruit.
-Bake in preheated oven @ 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes longer or til crust is golden brown & filling is bubbly.
-Cool on a wire rack.

 
* If using frozen rhubarb: measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.