Ingredients:

Pie

• 3 pints fresh strawberries, chopped
• 3 cups fresh rhubarb, washed and diced into 1-inch cubes
• 1/2 cup water
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon butter
• 1 pre-baked pie shell
• 1 cup whipped cream (soft whip)

Streusel topping

• 1 cup granulated sugar
• 1 cup brown sugar
• 1 teaspoon salt
• 12 ounces shortening (use Crisco to make trans fat free)
• 1 tablespoon vanilla
• 1 teaspoon cinnamon
• 6 cups all-purpose flour

Directions:

For the pie: Puree half of the strawberries and place in a pan with the sugar, rhubarb and water. Bring to a boil and cook until softened, approximately 10 minutes.

Add the cornstarch and thicken until clear. Mix in the butter and fold in the remaining chopped strawberries.

Bake at 350 degrees F for an additional 10 minutes to firm the product. (If using streusel, place on top before baking.) Refrigerate. When cool, top with fresh whipped cream.

For the streusel topping: Mix all the ingredients until crumbled. Be careful not to overmix. You can pass the streusel through a baking screen to get the mix very fine for the top of the pie. Refrigerate between uses.