Rustic strawberry and rhubarb pie

I call this a rustic pie because it's very simple. Just fruit on a crust. No custard, no fancy filling. Easy-peasy, as they say. It would be even more rustic had I made the crust free-form, but I used a tart ring. I started out with my own pâte brisée (pie crust) and blind-baked it about halfway.

Tarte rustique aux fraises et à la rhubarbe.

I picked the rhubarb and cut it into small pieces, sprinkled it with sugar and set it aside for about an hour, then drained it. I cut up a container of fresh local strawberries. When the crust cooled a bit, I spread some ground almonds inside, then added the fruit. I sprinkled some more sugar on top of the fruit and then baked it until it looked done.

It was very tasty and full of tart fruit flavor. And not overly sweet.