Anyone that knows us, knows that we love Strawberry-Rhubarb anything. Jam, crumble, cakes, or any kind of strawberry-rhubarb pie! My hubby is VERY old-fashioned when it comes to his pie, and always requests a double-crusted pie.
The first time I ever made this, I asked him to trust me on this one, and after smelling the WONDERFUL scent of strawberry-rhubarb pie wafting from the oven, and not-so-patiently waiting for it to cool down enough to eat, he wolfed down a piece of this. And then another! And then he told me it was the best strawberry rhubarb pie he had ever had!
I start with my favorite homemade pie crust, and then made a braided crust just for fun. Lightly brushed with an egg yolk and water bath, this will be the beautiful frame for my pie.
Gather some fresh rhubarb stalks and beautiful ripe and juicy strawberries, and the filling comes together FAST!
Mix up the almond crumble mixture with your fingertips - cold butter is the trick to this one. Crumble the topping evenly over the top of your pie, and you are ready for the oven. See, I told you that would be fast!
The hard part is waiting for this to cool down and "set". The filling will get thicker the cooler it gets, so patience will pay off!
Serve with some sweetened fresh whipped cream or a scoop of vanilla bean ice cream, and you have the perfect summertime treat!
Hope that you will love this as much as we do!