Ready Crust Chilled Rhubarb Strawberry Pie

• 1/2 cup water, divided
• 1/4 cup cornstarch
• 3 cups sliced fresh rhubarb
• 2/3 cup sugar
• 1 teaspoon grated orange peel
• 3 1/2 cups halved fresh strawberries
• 1 keebler ready crust reduced fat graham cracker crust
• 1 cup frozen fat-free non-dairy whipped topping, thawed

1. In small bowl stir together 1/4 cup of the water and cornstarch. Set aside.
2. In large saucepan combine remaining 1/4 cup water, rhubarb, sugar and orange peel. Cook, covered, over medium-high heat until simmering. Remove cover. Simmer, uncovered, about 5 minutes or until rhubarb is very tender, stirring occasionally.
3. Stir cornstarch mixture. Gradually add to rhubarb mixture, stirring constantly. Cook and stir over medium heat until mixture thickens and boils. Remove from heat. Gently stir in strawberries. Spoon into crust. Cover surface with plastic wrap. Refrigerate at least 4 hours.
4. Serve with whipped topping. Store in refrigerator.

water, cornstarch, fresh rhubarb, sugar, strawberries, crust

Taken from www.food.com/recipe/ready-crust-chilled-rhubarb-strawberry-pie-393763 (may not work)