For a pie that is so good, try this unique combination of spring rhubarb and apples. Top it with a sweet nutty streusel.

1-9 inch prepared pie crust

4 cups peeled and chopped* apples, (about 4 large apples)

2 cups diced rhubarb

1/4 cup flour

1/2 cup sugar

1 cup Splenda or an additional 1 cup sugar

1/4 teaspoon nutmeg

1 teaspoon cinnamon

Topping:

1/4 cup flour

1/4 cup brown sugar

3 tablespoons butter or margarine

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Place prepared pie crust into a 9 inch deep pie pan.

In a large bowl, combine sliced apples and diced rhubarb. In a small bowl, combine 1/4 cup flour, sugar, Splenda, nutmeg, and cinnamon. Pour over apples and rhubarb. Stir to mix. Spoon into prepared pie shell. Cover loosely with aluminum foil. Bake for 1 hour.

Topping: While pie is baking, combine flour, sugar, and butter in a small bowl. Using a knife or pastry blender, cut butter into dry ingredients. Add nuts and stir to mix.

When pie has baked 1 hour, remove from oven and top with walnut mixture. Increase oven temperature to 375 degrees. Return pie to oven and bake another 20 - 30 minutes or until topping and crust are lightly brown.

(The pie will set up best if cut after it cools to room temperature.)

*Note: Large pieces of apple will not become tender.

Serves 8

Nutritional Information per serving:

Calories: 285
Fat, gm.: 3
Protein, gm.: 44
Carbs, gm.: 10
Cholesterol, mg.: 2.0
Fiber, gm.: 11