This pie has always reminded me of summer time in New England. I never knew what rhubarb was until a friend of mine introduced it to me when I was living in Boston. She was growing it right in her own back yard, and graciuosly gave me quite a bundle to take home and try. Its definaltely an easy one because as many of my friends know I do now bake at all! But for some reasons I do pretty well with pies:)
Pre heat oven to 350
1 pre made pie dough, room temp, rolled onto a pie plate with 5-6 fork indentations
2 cups of strawberries, sliced
2 cups of rhubarb sliced thin
1 1/2 cups of splenda
Mix the strawberries and rhubarb with the splenda and pour into pie shell.
For the topping I use:
1 cup of rolled oats
1 tbsp cinnamon
3 tbsp unsalted butter, room temp
Mix together and crumble on top of the pie.
Bake for 45 min and let cool for about 10.
Top with fat free cool whip & Enjoy the taste of summer ….