Description
Fresh chopped rhubarb is boiled in a sugar syrup with strawberry gelatin and a bit of cornstarch. Mix in sliced strawberries, then pour into a prebaked pie shell. Chill and serve.
Ingredients
Units
Scale
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 3/4 cup water plus additional 1/4 cup cold water, divided
- 2 cups sliced rhubarb
- 2 ounces of strawberry Jell-O mix (about 1/3 cup)
- 2 pounds fresh strawberries, hulled, and sliced (large ones quartered, small ones halved)
- 1 prebaked pie shell
Instructions
- In a large saucepan, combine the sugar, 3/4 cup water, and sliced rhubarb. Set to heat on medium-high, stirring occasionally. In a separate small bowl, mix 1/4 cup of cold water and cornstarch. Set aside.
- When the sugar-rhubarb mixture comes to a boil, stir in the Jell-O and the water-cornstarch mix. Boil for one minute, then remove from heat.
- Stir in the sliced strawberries and pour into the pie shell. Cover with plastic wrap and chill for at least 4 hours. Slice and serve with ice cream or whipped topping. (Alternatively, if you want the pie to be extra pretty, pour the rhubarb mixture into the pie without mixing the strawberries in. Place the sliced strawberries on top by hand in a pretty pattern and chill to set.)
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dessert
- Cuisine: American