This dazzling dessert recipe is just heavenly. The sharp rhubarb balances out the sweet strawberries perfectly and the crunchy crumb topping is the grand finale.
Add the sugar, and salt and pulse a couple of times to mix. Followed by half of the butter and pulse several times.
Roll out the crust on a lightly floured surface to about ¼ inch thick. Transfer it to a 9" pie pan. Trim the edge or crimp if desired. Prick the bottom with a fork.
Cover the crust with baking paper and fill with baking beads. Blind bake for 10 minutes. Remove the paper and baking beads and set the crust aside.
In a large bowl, combine the sugars, flour and orange zest. Add the eggs and whisk until smooth. Gently stir in rhubarb and strawberries. Add the filling to the pie crust.
Add all of the ingredients to a food processor and pulse until combined.
Bake for 45-50 minutes (covering with foil if it starts looking too brown). Cool on a wire rack for at least 30 minutes before serving.