Gluten Free Strawberry Rhubarb PIe

June is a time in New England when strawberries are at their best and rhubarb too. I was inspired with the summer weather to make a pie. I topped off the pie with all natural TruWhip, which tastes like Cool Whip without hydrogenated oils, high fructose corn syrup, and it is GMO-free! I bought the TruWhip at whole foods as well as the gluten free pie crusts. I added only 3/4 cup of sugar to enjoy the natural sugar of the strawberries and chose TruWhip because it is low fat and has no cream or heavy dairy!

Recipe:

-one 16oz package of organic strawberries 

-2 cups of chopped rhubarb

-half of a lemon juiced

-3/4-1 1/2 cup of organic sugar (depending on sweet preference)

-3 tablespoons of cornstarch

-sprinkle of cinnamon 

-2 gluten free pie crusts 

Mix all of the ingredients together and pour into one of the pie crusts. With the other pie crust, cut strips to set across the top of the pie. Sprinkle the top with cinnamon. Bake in the oven at 400 degrees for 30 minutes and then 25 minutes at 350 degrees, or until golden and the fruit has softened. 

Enjoy!! :)