My "famous" Strawberry Rhubarb Pie

I found this pie recipe in Woman's Day Magazine about 4 years ago and it's one of the most-requested recipes I have! Nothing says Spring like rhubarb in New England. When I was a kid, my Peppe (Grandfather) had a beautiful patch of rhubarb in his garden and made strawberry rhubarb jam every summer. It brings me back to a simpler time in life!

Strawberry Rhurbarb Pie
1 refrid. ready-to-use crust

Crumb:
1 c. flour
3/4 c. oats
1/2 c. sugar
1/4 t cinnamon
1 stick butter, melted

Pie:
1 c. sugar
1/4 c. cornstarch
4 2/3 cup 1/2 in pieces rhubarb
24 ou. strawberries, halved
1 T grated orange peel

Heat oven to 400. Fit pie into 9 in deep plate. Flute edges. Line baking sheet with foil.
Topping: mix 1st 4 ingred. in med. bowl. Add butter. Toss with fork to form crumbs.
Mix together sugar and cornstarch in med. saucepan. Stir in rhubarb. Bring to simmer over med. heat and stir often until juices thickened. Add strawberry and orange peel. Toss to coat. Pour into crust. Gather crumbs, handful at a time and gently squeeze into clump. Break in small pieces, sprinkle over pie. Bake 50-60 min. until fruit bubbles at edges and top is golden. Cover with foil if browning too much. Serve with vanilla ice cream!!