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1
In a large saute pan, melt 3 tablespoons of the butter.
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2
Add the sugar, 1/2 cup of the brown sugar, lemon juice, and 1 tablespoon flour.
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3
Stir the mixture for 1 minute, to dissolve the sugars.
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4
Add the rhubarb and cook for 4 to 6 minutes.
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5
Add the strawberries and continue to saute for 3 minutes.
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6
Add the rum and carefully flame the mixture.
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7
Saute for 1 minute.
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8
Mix thoroughly and remove from the heat.
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9
Cool the filling.
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10
Preheat the oven to 350 degrees F.
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11
In a mixing bowl, combine the remaining 4 tablespoons butter, 1/2 cup brown sugar, 1 cup flour, and sliced almonds.
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12
Using your hands, blend well, until the mixture resembles a crumb-like texture.
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13
Pour the rhubarb and strawberry filling into the pie shell.
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14
Sprinkle the crumb filling evenly over the fruit filling.
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15
Place the pie in the oven and bake until the topping is golden brown and the filling is bubbling.
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16
about 45 minutes.
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17
Remove the pie from the oven.
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18
Let the pie cool on a rack before serving, about 10 minutes.
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19
Slice and serve with the vanilla ice cream.
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20
In a mixing bowl combine the flour and salt.
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21
Add the lard and work it in with your fingers until the mixture resembles coarse crumbs.
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22
Add the water, 1 tablespoon at a time until the dough holds together when pressed.
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23
Form the dough a disk and wrap in plastic wrap.
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24
Refrigerate for at least 30 minutes.
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25
Roll the chilled disk on a lightly floured work surface into a 12-inch round.
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26
Fit it into a 10-inch pie plate, fold and crimp the edges, and refrigerate until ready to fill.
