Strawberry Rhubarb Pie with Crisp Oat Topping

This tantalizing treat combines the tangy sass of rhubarb, the juicy sweetness of strawberries, and a topping which is rich and buttery.

Ingredients

• 2 c. rhubarb in one-inch pieces, about one pound
• 3 c. strawberry halves
• 1 c. sugar
• 3 Tbsp Minute tapioca

• 3/4 c. rolled oats
• 1/3 c. flour
• 1/2 c. brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 1/2 tsp salt
• 1 stick melted butter

Directions

1. Mix rhubarb, strawberries, sugar and tapioca in a bowl and allow to sit 15 minutes.
2. Preheat oven to 425F
3. Combine oats, flour, brown sugar, cinnamon, cardamom, salt, and 1 stick melted butter and mix together.
4. Pour rhubarb strawberry mixture into prepared pie crust. Top with oat mix and poke 4 large slits in the mix to allow steam to escape.
5. Bake in preheated oven for 15 minutes.
6. Lower the heat to 350F and bake for an additional 40 minutes or until pastry and topping are nicely browned.
7. Let the pie cool completely (about 3 hours) for serving.