WHAT YOU NEED

For the Filling

3 cups rhubarb cut in ½ inch pieces

1 cup maple granulated sugar

1 cup strawberries sliced to total the fruit to 4 cups

(The strawberries are optional if you have enough rhubarb to equal 4 cups)

2 tablespoons butter

1 extra large or jumbo egg

2 tablespoons flour

1 unbaked pie shell, prepared to receive the ingredients

For the Topping

3 tablespoons maple sugar

3 tablespoons flour

3 tablespoons butter

HOW TO DO IT

Preheat oven to 375⁰

Place rhubarb (and strawberries if using) in a bowl and cover with boiling water for 10 minutes

With a mixer, blend sugar, egg, butter and flour until smoothly mixed

Strain rhubarb (and strawberries if using) in a colander until the water is drained

Add the rhubarb (and strawberries if using) to the batter in the mixer and stir briefly

Pour into the unbaked pie shell

Use a pastry blender or two knives to cut the topping ingredients in together

Sprinkle the topping over the pie

Bake at 375⁰ for 40 – 50 minutes until the crust and topping are light brown

Ice cream or whipped cream (maple of course!) add to the deliciousness of this dessert if the calories permit!