Rhubarb Strawberry Pie

1. 1

   In 3 quart saucepan, heat rhubarb, cinnamon and 2 tablespoons water to boiling.

2. 2

   Reduce heat, cover and simmer 10 minutes or until rhubarb is tender, stirring occasionally.

3. 3

   Stir in strawberry gelatin, stirring until gelatin completely dissolves. Remove saucepan from heat; stir in sugar to taste.

4. 4

   Cover and refrigerate until mixture mounds slightly when dropped from a spoon, abut 40 minutes, stirring occasionally.

5. 5

   Pour rhubarb mixture into baked shell.

6. 6

   Refrigerate until filling is set (about 3 hours).

7. 7

   To serve:

8. 8

   slice each strawberry in half and arrange on pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.