Simple Strawberry-Rhubarb Pie

  • 2 c. diced raw rhubarb
  • 1 pint fresh strawberries, hulled & chopped
  • 1 3 oz. pkg. strawberry gelatin
  • 1 9-inch deep-dish frozen pie crust
  • 1/2 c. granulated sugar
  • 1/3 c. all-purpose flour
  • 1/3 c. rolled oats
  • 1/4 c. olive oil

Preheat the oven to 350° F. Toss the rhubarb and strawberries with the gelatin and place the mixture in the pie crust.

In a medium bowl, combine the remaining ingredients (granulated sugar through olive oil) and stir until coarse crumbs form. Spread this mixture evenly over the top of the fruit in the pie plate.

Bake the pie for 50-60 minutes or until the fruit is bubbling and soft and the crust is golden brown. Cool completely before slicing and serving. Store any leftovers in the refrigerator.

  • Yields: 8 servings
  • Preparation Time: About an hour
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