Low-Fat Strawberry-Rhubarb Pie
- Ready In:
- 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
- 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.
- 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.
- Bake at 400F for 30 minutes.
- Cool completely on wire rack.
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