Often times when buying strawberry rhubarb pie I am overwhelmed by the sweetness and how much sugar is used; which is a shame as it drowns out the subtle flavors of this delicious dessert. To make life easier I bought an Oronoque Orchards Flaky, Homestyle Pie Crust. I grow my own rhubarb and bought strawberries at the farmers market. OK, so now for a little magic in the kitchen, but honestly, this is a super easy summer treat, and you save some calories by excluding the top crust because we all know the calories are in the crust.

Strawberry Rhubarb Pie

Ingredients:

• 1 1/4 cups of sugar
• 1/3 cup cornstarch
• 1/4 teaspoon cinnamon
• 2 teaspoons lemon juice
• 3 cups of rhubarb, sliced in 1/2 inch pieces
• 2 pints of strawberries, cut in half
• 1 1/2 tablespoons of sweet butter
  

Instructions

1. Preheat oven to 350 degrees
2. In a medium mixing bowl, mix sugar, cinnamon and cornstarch
3. Mix in lemon juice
4. Stir in rhubarb and strawberries and spoon into crust-lined pie plate. Dot with butter.
5. Bake at 350 degrees for 35 more minutes.
6. Cool at least 1 hours before serving.
7. Serve plain or with home-made whipped cream