Low-Fat Strawberry-Rhubarb Pie

• 1 pie crust (9-inch)
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon grated orange rind
• 1/3 cup unsweetened orange juice
• 2 1/2 cups fresh rhubarb
• 1 1/2 cups strawberries, halved
• PIE TOPPING
• 3 tablespoons flour
• 3 tablespoons brown sugar
• 2 tablespoons quick-cooking oats, uncooked
• 2 tablespoons margarine

1. Combine sugar and cornstarch in saucepan; stir in orange rind and juice. Bring to a boil, cook, stirring constantly, for 1 minute. Remove from heat. Add rhubarb and strawberries; stir gently. Spoon into pastry shell.
2. TOPPING: Combine flour, brown sugar and quick cooking oats in a bowl and then cut in 2 tablespoons margarine with a pastry blender until mixture resembles coarse meal. Sprinkle over rhubarb mixture.
3. Bake at 400F for 30 minutes.
4. Cool completely on wire rack.

pie crust, sugar, cornstarch, orange rind, orange juice, fresh rhubarb, strawberries, flour, brown sugar, oats, margarine

Taken from www.food.com/recipe/low-fat-strawberry-rhubarb-pie-419490 (may not work)