Easy step-by-step to make a classic strawberry rhubarb pie

155 calories per serving

Active time 15 minutes

Total time 1 hour 5 minutes plus cooling

Description: Strawberry-Rhubarb Pie

Makes 8 Servings

1 small orange

1 lb. fresh strawberries, hulled and cut in half (or quarters if large)

10 oz. rhubarb, trimmed and cut into ½-inch-thick slices

¼ cup granulated sugar

1 Tbsp. cornstarch

1/3 cup old-fashioned oats

1/3 cup packed dark brown sugar

¼ cup whole wheat flour


3 Tbsp. butter or margarine, slightly softened

1.    Preheat oven to 375°R From orange, grate peel and divide between 2 large bowls; squeeze ¼ cup orange juice into small bowl.

2.    In 1 large bowl with peel, combine strawberries, rhubarb, and granulated sugar until well mixed. To small bowl with juice, add cornstarch; stir until well mixed. Stir juice mixture into fruit mixture until well combined. Pour into 9-inch glass or ceramic pie plate; spread tilling in even layer.

3.    In other large bowl with peel, combine oats, brown sugar, flour, and pinch of salt. With pastry blender or with fingertips, blend in butter until mixture forms coarse crumbs with a few pea-size pieces remaining.

4.    Sprinkle oat mixture evenly over strawberry mixture. Place pie plate on foil-lined baking sheet to catch any drips. Bake 45 minutes, or until topping is golden brown and filling is hot and bubbling.

5.    Cool pie on wire rack at least 1 hour, or until filling is set but still slightly warm. Serve warm.

Description: Strawberry-Rhubarb PIE

Each serving about 2 g protein, 27 g carbohydrate, 5 g total fat (3 g saturated), 3 g fiber 12 mg cholesterol, 70 mg sodium.

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