Strawberry-Rhubarb Pie

I'm celebrating June Dairy Month by having vanilla icecream with this pie. Oh. Yum. There's a story behind it though. My friend and I planned to go strawberry picking after work the other day. So we drove the twenty minutes it took to get to the orchard, drove down the crappy field road and what did we find... nothing. How depressing. So we decide to take the back roads home, knowing there was a farmstand on the way. They closed at 6:00pm - it's 6:03. Shoot. It's ok though, because their berries cost $5.49 per container. No thanks. Well, we're getting hungry now and just want to make some pie, so we decide to stop at good ol' Hannaford to pick up some berries. Guess how much they were? $1.99. Now, don't get me wrong. I absolutely love going to pick my own fruit and paying a little extra for it - but $1.99? You can't go wrong.

Well, here is my new favorite strawberry-rhubarb dessert. It's fairly simple (minus cleaning all the fruit) and it tastes awesome. It's sweet, but tangy and the oatmeal topping adds the perfect medium to balance it all out. Don't forget your scoop of icecream or whipped cream on top!

Strawberry-Rhubarb Pie

Adapted from Good Housekeeping

1 small orange

1 pound strawberries, sliced

1 cup rhubarb, trimmed and cut into 1/2 in pieces

1/4 cup sugar

1 T. cornstarch

1/3 cup old-fashioned oats

1/3 cup dark brown sugar

1/4 cup whole-wheat flour

1 pinch salt

3 T butter, slightly softened

Preheat oven to 375*F. From orange, grate peel and divide between two large bowls; squeeze 1/4 cup orange juice into small bowl.  In one of the large bowls with peel, combine strawberries, rhubarb, and sugar until well mixed. Into small bowl with juice, add cornstarch; stir until well mixed. Stir juice mixture into fruit mixture until well combined. Pour into 9-inch glass pie plate; spread filling in even layer.                 In the other large bowl with peel, combine oats, brown sugar, flour and salt. Blend in butter with fingertips until mixture forms course crumbs.  Sprinkle the oat mixture evenly over strawberry mixture. Place pie plate on foil-lined cookie sheet to catch any drips. Bake 45 minutes or until topping is golden brown and fruit filling is hot and bubbling.  Cool pie on wire rack until filling is set but still slightly warm, at least 1 hour. Serve warm with a scoop of icecream.