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Ingredients
1 refrigerated pie crust or homemade
Filling:
3 cups rhubarb diced
1 16 oz container strawberries, sliced
3/4 cup sugar
3 Tbs cornstarch
Topping:
1/2 cup cold butter cut into cubes
1/2 cup sugar
1 cup flour
1/2 cup walnuts chopped
Instructions
Preheat oven to 350.
Place pie crust in a deep-dish pie plate and crimp edges, set aside.
In a large bowl mix together your rhubarb, strawberries, sugar, and cornstarch and pour into pie shell.
In another bowl with a pastry cutter or fingers blend together with your butter, sugar, flour, and walnuts until pea-size crumbles form.
Sprinkle crumble over the top of your pie.
Bake in the oven for about 1 hour or until crumble starts to brown.
Remove from oven and let cool slightly to thicken before serving.
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