Strawberry-Rhubarb w/ Almond Crumb Topping

Strawberry-Rhubarb w/ Almond Crumb Topping

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  • 7 T butter, divided
  • 1 C Pioneer® Sugar
  • 1 C Pioneer® Golden Light Brown Sugar, divided
  • juice from 1 lemon
  • 1 C + 1 T flour, divided
  • 2 lbs. fresh Michigan rhubarb, peeled and cut into ½-inch pieces
  • 2 lbs. Michigan strawberries, hulled and sliced
  • 1 tsp rum extract
  • 1 C almonds, sliced
  • 1 10-inch pie crust, unbaked


  1. Preheat oven to 350° F.
  2. In a large sauté pan, melt 3 tablespoons butter. Add the Pioneer® Sugar, ½ C of the Pioneer® Golden Light Brown Sugar, lemon juice and 1 tablespoon of the flour. Stir the mixture for 1 minute. Add the rhubarb and cook for 4-6 minutes. Add the strawberries and continue to sauté for 3 more minutes. Remove from heat and add the rum extract. Let cool.
  3. In a medium mixing bowl, combine the remaining butter, Pioneer® Golden Light Brown Sugar, flour and sliced almonds. Using your hands, blend until mixture is crumbly.
  4. Pour the cooled rhubarb mixture into prepared pie crust. Sprinkle the crumb mixture evenly over the filling. Place pie on a baking sheet, and place in the oven.
  5. Bake for 45 minutes  Remove from oven and cool on wire rack.

Cook's Note

You can use ¼ C real rum instead of extract, if you do, you need to flame it and cook for an additional 1 minute.
Strawberry-Rhubarb w/ Almond Crumb Topping
5 votes, 3.00 avg. rating (61% score)

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