Oddly enough, using splenda adds more calories than using sugar. Go figure...

Ingredients

1	pie crust, commercially prepared
4	cups rhubarb, chopped
2	cups strawberries, hulled and sliced
1	cup sugar
3	tbsp cornstarch
1/2	tsp cinnamon
1/4	tsp ground ginger
1	dash salt
2/3	cup all purpose flour
1/2	cup sugar
1/4	tsp nutmeg
1	dash salt
1/4	cup becel light margarine, melted

Directions

1. Preheat oven to 400° F. On a lightly floured surface, roll out dough into a circle large enough to fit a 9-inch pie pan. Line pan with pastry, trim and cinch edges. Chill until ready to fill.
   
   
2. Toss rhubarb and strawberries with sugar, cornstarch, spices and salt to coat. Fill pie shell with fruit.
   
   
3. For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit.
   
   
4. Bake pie on a tray at 400° F for 20 minutes Reduce heat to 350° F and bake for about 40 minutes more, until filling is bubbling.
   
   
5. If crust edge is browning too quickly, cover edges with a thin strip of tin foil.
   
   
6. Yield: 1 9-inch pie. Makes 8 to 10 servings.
   
   

Categories

Fruits, Dessert, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in vitamin C

Bad points Very high in sugar