Strawberry Rhubarb Pie
Ingredients
- 1 9 -inch pie crust, fully baked
- 2 cups strawberries, sliced
- 2 cups rhubarb, peeled and diced
- 1 cup sugar
- Juice of 1 lemon and 1/2 Tbsp. of the zest
- 1/4 tsp. salt
- 3 Tbsp. cornstarch
- 1/2 cup water
- Whipped topping
Instructions
- In a saucepan, place 1 cup of the strawberries, rhubarb and 1 cup of sugar
- Combine lemon juice, lemon zest, salt, cornstarch, and water and stir until cornstarch is dissolved
- Add this to the saucepan with the fruit and sugar
- Cook over medium heat until rhubarb is tender; remove from heat
- Place the remaining strawberries in the pie shell and cover with mixture from the saucepan
- Chill until ready to serve
- Garnish with whipped topping
Notes
Use your favorite sugar substitute and fat free whipped topping