Blackberry Lime Rhubarb Crumble

My husband and I decided to join a CSA this summer and we received some really nice stalks of rhubarb. Not knowing much about rhubarb aside from infrequently having it in pie with strawberries, we decided to try other fruits (blackberries were also on sale at Whole Foods this week).

1 pie crust

Filling

3-4 cups of rhubarb

16oz blackberries

3/4 cup white sugar (more or less depending on how sweet you want your pie)

2 tbs corn starch

1 tbs lime juice (or more, depending on how strong you want the lime flavor to come through)

Topping

1/2-3/4 cup chopped walnuts (or your preferred nuts, mixed nuts also works)

1/2 cup cold chopped butter

1/4-1/2 cup white sugar (or half brown sugar for a slightly different flavor)

1 cup flour

1-2 tbs lime zest

You can use a pre-made pie crust or make one yourself. When I make a pie crust, this is my go-to recipe.

Pre-heat your oven to 350, grease a pie plate (I use butter) and lay the crust inside.

Mix rhubarb, blackberries, lime, sugar, and cornstarch in a bowl and then pour into the pie crust. I didn't bother cutting up the blackberries.

Use two forks or a pastry cutter to blend together the ingredients for your topping (butter, sugar, flour, walnuts). You want fairly similar pea-sized pieces.

It might be easier to chop the walnuts separately and add it to the topping mixture after the rest of the mix as been crumbled.

When ready, sprinkle the topping all over the pie and add lime zest.

Bake on the center rack for 50-60 minutes or until golden brown.

Serve with your favorite whipped cream (Whole Foods actually makes fantastic whipped cream) or ice cream!