4 cups rhubarb cut into 1/2-inch pieces
2 cups strawberries, cut into pieces (or raspberries, whole)
2 cups sugar
1 pkg (8-serving size) JELL-O Strawberry (or Raspberry) Flavor Sugar Free Gelatin
1/4 cup Minute Tapioca
Prepared pie crust for a two-crust 9-inch pie
Line a 9-inch pie pan with half the pastry. Combine sugar, Jell-O and minute tapioca in a large mixing bowl and stir to mix. Cut strawberries in quarters (or less) and cut rhubarb into 1/2-inch pieces. Add the rhubarb and berries to the dry ingredients, stirring well to coat. Let sit for 15-minutes. Pile into the pastry-lined pan. Cut slits as bent hoes for steam in the top crust and place pastry atop filling. Seal and flute edge. Lightly cover edges with foil. Bake at 350 degrees. Bake about 40-minutes or until filling is bubbly and crust is lightly browned.
Kimberly wrote: Can we have this next Sunday?
Myrna wrote: Are you coming here next Sunday?
Kimberly wrote: Shawn thought Sunday was the day we were all getting together with Todd's family.
Myrna wrote: LHT says that everyone is coming here on Sunday for dinner to say goodbye to Todd and family. I just never know what is going on. It is the 8th and that is the date. So, yes, I am planning on making the pie for dessert.
Kimberly wrote: Thanks! Been trying to figure out when it was for sure. :) What is our assignment?
Myrna wrote: NOW you are really pushing it. Dad is in bed and, remember, I have no idea. I'll let you know in the a.m. unless someone else out there has the answer?
Brigitta wrote: Don't worry. She gave up and went to bed. lol!
MISS YOU GRANDMA!!! :D
