Rhubarb-Strawberry Pie

• 4 cups (about 1 1/4 Pounds) Rhubarb, Ends Trimmed, Cut Crosswise Into 1/2 Inch Pieces
• 2 cups Strawberries, Quartered
• 1 cup Granulated Sugar
• 2 Tablespoons Cornstarch
• 1/8 teaspoons Salt
• 1 package Deep-dish 9 Inch Prepared Pie Crust
• _____
• FOR THE CRUMBLE TOPPING:
• 3/4 cups All-purpose Flour
• 1/3 cups Packed Brown Sugar
• 3 Tablespoons Granulated Sugar
• 1 teaspoon Cinnamon
• 1/8 teaspoons Salt
• 6 Tablespoons Cold Unsalted Butter (cut Into Small Pieces)

1. For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Cover and chill until ready to use.
2. Preheat oven to 400 degrees with rack in lowest level. In a large bowl, toss rhubarb and strawberries with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with crumble topping. Place pie on a foil-lined rimmed baking sheet.
3. Place pie in the oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, cover with foil.) Cool completely before serving.

rhubarb, strawberries, sugar, cornstarch, salt, pie crust, crumble, allpurpose, brown sugar, sugar, cinnamon, salt, butter

Taken from tastykitchen.com/recipes/desserts/rhubarb-strawberry-pie/ (may not work)