Low-Fat Strawberry-Rhubarb Pie |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is such a fantastic tasting beginning of the summer pie - so tasty - Ingredients:
1 pie crust (9-inch) |
1 cup sugar |
3 tablespoons cornstarch |
1/2 teaspoon grated orange rind |
1/3 cup unsweetened orange juice |
2 1/2 cups fresh rhubarb |
1 1/2 cups strawberries, halved |
3 tablespoons flour |
3 tablespoons brown sugar |
2 tablespoons quick-cooking oats, uncooked |
2 tablespoons margarine |
Directions:
1. Combine sugar and cornstarch in saucepan; stir in orange rind and juice. Bring to a boil, cook, stirring constantly, for 1 minute. Remove from heat. Add rhubarb and strawberries; stir gently. Spoon into pastry shell.
2. TOPPING: Combine flour, brown sugar and quick cooking oats in a bowl and then cut in 2 tablespoons margarine with a pastry blender until mixture resembles coarse meal. Sprinkle over rhubarb mixture.
3. Bake at 400F for 30 minutes.
4. Cool completely on wire rack.
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