Strawberry Rhubarb Pie
1 – 9 inch pie crust, fully baked
2 cups strawberries, sliced
2 cups rhubarb, peeled and diced
Juice of 1 lemon and 1/2 Tbsp. of the zest
3 Tbsp. cornstarch
1/2 cup water
1 cup sugar
1/4 tsp. salt
Whipped topping
In a saucepan, place 1 cup of the strawberries, all of the 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.
Rhubarb is an interesting ingredient. You will love this unique
dessert.
The Skinny: Use low fat whipped topping. For those of you
unfamiliar with whipped topping it is somewhat like whipped
cream that has been prepared and is sold in a plastic container.
Obviously, real whipped cream is much tastier but also has a lot
more fat. But feel free to substituted real whipped cream as long
as you can do so without any guilt. We don't want any guilty
subscribers as a result of one of our menus.