Low-Fat Strawberry-Rhubarb Pie - cooking recipe

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

Preparation

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.