Our Labor Day Strawberry-Rhubarb Pie

I've made this pie a few times before (a recipe I cut out from a Woman's Day magazine :) years ago) and it's one of our favorites. Wes asked me to make it and I was especially excited because I thought I might be able to get some fresh rhubarb at the farmer's market. Sadly, there was no fresh rhubarb to be found at the market or Whole Foods, so I had to resort to the frozen stuff. The pie did turn out wonderfully and the frozen rhubarb tastes just as good!

Ingredients
1 refrigerated read-to-use pie crust

Crumb topping
1 c flour
3/4 c uncooked rolled oats
1/2 c sugar
1/4 tsp ground cinnamon
1 stick (1/2 c) butter, melted

Filling
1 c sugar
1/4 c cornstarch
4 and 2/3 c one half inch pieces fresh rhubarb or 1 bag (20 0z) frozen rhubarb, thawed, drained and patted dry
2 pt (12 oz each) strawberries, halved (I cut them smaller, depending on the size of the strawberry)
1 Tbsp grated orange peel (not completely necessary)

Directions
1. Heat oven to 400 F. Fit pie crust into a 9-in deep-dish pie plate and flute edges. Line a baking sheet with foil.
2. Topping: Mix first 4 ingredients in a medium bowl. Add butter. Toss with a fork to form crumbs.
3. Mix sugar and cornstarch in a medium saucepan. Stir in rhubarb. Bring to a simmer over medium heat and, stirring often, cook about 3 minutes or until juices have thickened. Add strawberries and orange peel. Toss to coat. Pour into crust.
4. Gather crumbs, a handful at a time, and squeeze gently to clump. Break in small pieces, sprinkle over pie. Place pie on lined sheet to catch drips, and believe me, it definitely will!

5. Bake 50 to 60 minutes until fruit bubbles around edges and topping is golden brown (cover with foil if it looks like it's getting too dark too soon, you can always uncover it later on to finish browning crust). Cool on a wire wrack. Serve warm or at room temperature. We recommend serving it warm with vanilla ice cream. Happy Labor Day!