Strawberry and Rhubarb Pie
From Litchfield, Connecticut, Helen Ward O'Key writes, "I cook the old-fashioned way, using locally grown berries and garden rhubarb for this favorite."
Ingredients
- 3 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
- 1 cup water
- 2 packages (3 ounces each) strawberry gelatin
- 1 cup sliced fresh or frozen strawberries
- 1 envelope whipped topping mix (Dream Whip)
- 1 graham cracker crust (9 inches)
- Whole fresh strawberries
