Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450. stir cornstarch, lemon juice, cinnamon and cloves til blended. add rhubarb, strawberries and granulated sugar. toss to mix. let stand for 15 minutes. stir occasionally. line pan with pie crust. spoon filling into crust. fold crust around edges over filling. bake 10 minutes. reduce heat 350 and bake 35-40 minutes longer until crust is golden brown. cool on wire rack then spoon preserves over filling. preserves will melt and glaze filling. let cool 30 minute put confectioners sugar in a strainer and shake over the pie.

Target recipe: melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired.