Spring Picnic Strawberry Rhubarb Pie #Recipe

Is there anything more quintessentially spring than a picnic? Fresh, green grass, budding trees, and a lovely spread of food, enjoyed outdoors with friends and family. It's the perfect way to celebrate the season. If you're looking for a delicious and easy-to-make dish to add to your picnic spread, why not try this spring Strawberry Rhubarb Pie recipe? This pie is a real crowd-pleaser. The sweet and tart flavours of the strawberries and rhubarb are the perfect match, and the crumble topping gives the pie a lovely, crumbly texture. Best of all, it's really easy to make. Here's how: Ingredients: For the filling: 2 cups chopped fresh rhubarb 1 cup chopped fresh strawberries 1/2 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon salt For the topping: 1/2 cup all-purpose flour 1/4 cup brown sugar 1/4 cup granulated sugar 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg pinch of salt 6 tablespoons unsalted butter, diced To make the filling, mix together the chopped rhubarb, strawberries, sugar, cornstarch, cinnamon, nutmeg, and salt in a large bowl. To make the topping, mix together the flour, brown sugar, sugar, cinnamon, nutmeg, and salt in a medium bowl. Add the butter and using your fingers, mix until the butter is in small pieces and the topping resembles coarse crumbs. Pour the filling into a 9-inch pie dish. Sprinkle the topping evenly over the filling. Bake the pie in a 425 degree F oven for 25 minutes. Reduce the oven temperature to 375 degrees F and bake for an additional 20 minutes, or until the topping is golden brown and the filling is bubbly. Let the pie cool for at least 15 minutes before serving. Enjoy!