You can make the streusel topping up to 5 days in advance and store it in an airtight container in the refrigerator.
Rhubarb is in season, typically from April through June; however, it freezes very well. Some grocery stores sell frozen rhubarb.
Pro-tip! Letting the pie crust dough chill for a couple of hours is essential. It relaxes the gluten, makes it easier to roll, and limits shrinkage during baking.
Mix the piecrust up to 3 days in advance, but let it sit out for about 30 minutes before rolling it.
STORAGE
Leftovers can be stored well-covered or in an airtight container in the fridge for up to 4 days. Let the pie come to room temperature before serving.
To freeze, first cool completely. Then, wrap in 2 layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight. Remove the pie from the fridge about 1 hour before serving to bring it to room temperature. Remember to store leftovers covered in the fridge.
Ingredients
Pie Crust
1/2 cup chilled butter cut in small cubes
1 1/2 cups all purpose flour
1/2 teaspoon salt
5-6 tablespoons chilled water
Streusel Crumb Topping
1 ¼ cups flour
⅓ cup granulated sugar
⅓ cup brown sugar
½ cup butter cut in cubes
Pie Filling
3 cups sliced rhubarb ¼ -½ inch cuts
2 ½ cups chopped strawberries
⅓ cup granulated sugar
⅓ cup packed brown sugar
3 ½ tablespoon cornstarch
½ teaspoon vanilla extract
½ teaspoon lemon juice
Instructions
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