Low-Fat Strawberry-Rhubarb Pie

This is such a fantastic tasting beginning of the summer pie - so tasty -

• Ready In: 30 mins
• Serves: 8

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

• PIE TOPPING

• 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.