Not your usual rhubarb pie, this fruit crumble adds fresh rosemary and citrus thyme for a herby twist. It's then baked inside a pie crust for a dessert with a sweet and crunchy top and bottom.


Recipe Summary

20 mins
35 mins
55 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.

  • Mix together flour and brown sugar in a bowl. Add cold butter cubes and cut in with your fingers until mostly combined with flour mixture, allowing some medium-sized chunks of butter to remain. Place crumble mixture in the freezer.

  • Bake pie crust in the preheated oven until edge of crust is slightly browned, about 8 minutes. Remove from the oven, carefully remove the foil and weights, and set aside. Leave oven on.

  • Combine rhubarb, strawberries, white sugar, cornstarch, lemon juice, thyme, and rosemary in a large bowl; mix until fruit is well coated, and transfer mixture into the pie crust. Remove crumble mixture from the freezer and sprinkle over top.

  • Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.

Nutrition Facts

368 calories; protein 3g 6% DV; carbohydrates 52.1g 17% DV; fat 17g 26% DV; cholesterol 30.5mg 10% DV; sodium 190.1mg 8% DV. Full Nutrition