3/4  cup All-purpose flour

1/4  tsp. salt

1/2  cup whole wheat flour

3 tbsp. margarine or corn oil

 3 tbsp. ice water

2 cups sliced fresh or frozen unsweetened rhubarb

(1 inch pieces)

1 cup fresh or frozen unsweetened sliced strawberries

1/4 cup All-purpose flour

1 cup bulk granulated artificial sweetener

(equivalent to 1 cup sugar)

1/4 cup unsweetened desiccated coconut

In a bowl, combine flours and salt.

With a pastry blender or 2 knives, cut in margarine until mixture is crumbly. Add the water gradually, stirring with a fork until mixture is moist but still crumbly. Press onto the bottom and sides of a 9 inch pie plate with fingers, making sure pastry evenly covers both bottom and sides of the pie pan.

In the same bowl, combine rhubarb and strawberries. Sprinkle with flour and sweetener. Toss gently.

Spoon into prepared pie curst; spread evenly.

Bake in a 425F oven for 30 minutes. Remove from oven. Sprinkle evenly with coconut; return to oven and continue to bake 10 minutes longer or until fruit is tender and top is golden brown.

Makes 1 pie, 6 servings.

Each serving: 1/6 of pie

Wilma Bodnard