3 cups sliced rhubarb (not frozen)
2 pinches of salt
fresh grated nutmeg
1 cup sugar
4 tablespoons instant clear gel
Mix rhubarb, strawberries, orange zest, salt and nutmeg in a large bowl.
Bake at 400 for 40-50 minutes.
After placing pie in oven, make crumb topping.
Mix 1/2 cup sugar, 1/2 cup flour and 2 Tablespoons butter (I may go with 3 next time???). Cut in with pastry cutter until coarse crumbs.
Place on top of pie after 15 minutes of baking.
Continue baking until the crust and topping are golden and the filling is bubbly.
Let cool on wire rack before serving.