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Strawberry Rhubarb Crumble Pie

Jocelyn Delk Adams
  • 45 minutes
  • Serves 8

INGREDIENTS

1 tbsp

Ginger, fresh

2 tsp

Lemon peel

1 lb

Rhubarb, fresh

3 cups

Strawberries, fresh

2 tbsp

all-purpose flour plus

1 2/3 cups

All-purpose flour

2 tsp

Baking powder

2 tbsp

Granulated sugar

3/8 tsp

Salt

1/4 cup

Shortening

1 1/4 cups

Sugar

2 1/2 tbsp

Tapioca, quick-cooking

1/2 cup

Turbinado sugar* or packed brown sugar

1/2 cup

Almonds

3 tbsp

Ice water

10 tbsp

Butter