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Strawberry and Rhubarb Pie

Total Time

Prep: 20 min. + chilling

Makes

6-8 servings

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

Directions

  1. In a saucepan, bring rhubarb and water to a boil; remove from the heat. Add gelatin and stir until dissolved; cool. Stir in sliced strawberries; chill until it begins to thicken.
  2. Prepare whipped topping according to package directions; fold half into rhubarb mixture. Pour into crust. Chill 2 hours or until firm.
  3. Top with remaining whipped topping and whole strawberries.

Nutrition Facts

1 slice: 226 calories, 6g fat (2g saturated fat), 0 cholesterol, 172mg sodium, 39g carbohydrate (34g sugars, 2g fiber), 3g protein.

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