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
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
Salt
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.
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.
