1 cup all purpose flour
Pinch of salt
1/3 cup shortening
3/4 Tablespoons ice water
Almond Crumble Topping:
4 Tablespoons butter or margarine
1/2 cup brown sugar
1 cup flour
3/4 cup slivered almonds, toasted
6 cups rhubarb, cut into 1/2-inch pieces
2 cups roughly chopped strawberries
1/2 cup sugar
2 tablespoons cornstarch
Zest and juice of 1/2 lemon
Preheat the oven to 350 degrees F.
To make pie crust, combine the flour and salt in a mixing bowl.
Add the shortening and work it in with your fingers or a pastry blender until the mixture resembles coarse crumbs.
Add the water, 1 Tablespoon at a time until the dough holds together when pressed.
Roll out the dough and lay in a pie pan, crimping the edges along the top.
For the filling, mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl.
Pour mixture into uncooked pie shell.
To make the crumb topping, in a mixing bowl, combine 4 Tablespoons of butter, cup brown sugar, 1 cup flour and cup slivered almonds.
Mix with a fork until the mixture resembles a crumb-like texture.
Sprinkle the crumb filling evenly over the fruit filling.
Place in oven and bake about 45 minutes, or until topping is golden brown and filling is bubbling.
Remove from oven and allow pie to cool completely before cutting.
Serve with a topping of vanilla ice cream and enjoy!