Fresh Strawberry and Rhubarb Pie

1 cup sugar

1 cup water

2 tablespoons cornstarch

1 lb fresh or frozen rhubarb, cut into 1” pieces

1 package strawberry Jell-O (3 oz)

Mix the sugar with cornstarch in large saucepan.  Stir in water and rhubarb.  Cook gently, stirring occasionally, just until rhubarb is tender and it thickens and bubbles.  Boil 1 min.  Remove from heat and add jell-o.  Stir to dissolve.

Refrigerate, stirring often till it begins to get thick and mounds when dropped from spoon.  Add strawberries.  Put in a baked pie crust.  Chill 4 hours. 

Nancy Lance (Lydia’s Mother-in-law)

Eagle River, Alaska

This pie is a family favorite. We had it at our rehearsal dinner when Lucas and I were married.


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