Rhubarb Pie with Strawberry Jello Easy Recipe
A delightful Rhubarb Pie with Strawberry Jello, this easy recipe offers a refreshing twist on a classic dessert.
Equipment
- oven
- 9-inch pie dish
Ingredients
Filling
- 4 cups fresh rhubarb, chopped cut into ½-inch pieces
- 1 package (3 oz) strawberry Jello
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- ½ cup water
- 1 prepared 9-inch pie crust bottom
- 1 prepared 9-inch pie crust top, optional
- 2 tablespoons unsalted butter cut into small pieces
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and place the bottom pie crust into a 9-inch pie dish.
- Wash and chop the rhubarb into evenly sized pieces to ensure even cooking.
- In a large bowl, mix the sugar and cornstarch until well combined.
- Add the chopped rhubarb to the sugar mixture and toss until evenly coated.
- In a separate bowl, dissolve the strawberry Jello in ½ cup of water, stirring until fully combined.
- Pour the gelatin mixture over the rhubarb and stir to combine thoroughly.
- Transfer the filling into the prepared pie crust and spread evenly.
- Dot the top with small pieces of butter for added richness.
- Cover with the top crust if using, seal the edges, and cut slits for ventilation.
- Bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and allow the pie to cool completely before slicing to ensure the filling sets properly.
Notes
Drain frozen rhubarb well before using to avoid excess moisture. Store leftovers in the refrigerator for up to 3 days.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 7gCholesterol: 20mgSodium: 220mgFiber: 2gSugar: 28g
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