INGREDIENTS

Filling:

2-4 stalks of Rhubarb, about 2 cups cut in ½ inch pieces

1 quart of strawberries, hulled and quartered

½ cup sugar

1 lemon, zested and juiced

½ tsp nutmeg

½ tsp salt

1 pie crust, either homemade or store bought

Crumble:

½ cup of butter, cold and cubed

¾ cup of flour

1 cup sugar

1 tsp cinnamon

1 tsp nutmeg

Directions:

In a bowl toss the fruit/veggie mix with ¼ cup of sugar. Once coated, place mixture in a colander with a bowl underneath and cover with plastic wrap. You are macerating the mixture to get the access liquid out. Let sit for 30 mins-or up to overnight (we did 4.5 hours)

Once you have gotten the desired liquid out, typically between ¼ and ½ cup, place the liquid along with the juice of one lemon and your zest in a small pot. Heat over medium heat to reduce by 1/2, do not let it boil or you’ll end up with a very fruity caramel.

While reducing your liquid, preheat oven to 450F and bake your crust for 10 minutes with pie weights and foil, after 10 minutes remove foil and weights and bake for another 3-5 minutes, watch closely you want it to be lightly golden. Let cool for about 15 minutes. Turn your oven temp down to 350F.

In a bowl, add your reduced liquid to your fruit/veggie mixture. Stir gently or toss to combine.

In another small bowl combine flour, sugar and spices. Cut in cold butter cubes, I just use my hands for this, and make a sandy crumble.

Place your pie/tart pan on a baking sheet and pour your fruit mixture onto your pie crust, top with crumble. Bake at 350F for 45-55 minutes.