Celebrate summer with a quick, no-bake pie: Our Easy Strawberry Rhubarb Pie is made in a vanilla wafer crust with chopped rhubarb and strawberry JELL-O.
What You Need
Original recipe yields 8 servings
1/2 cup sugar
3 Tbsp. cornstarch
3/4 cup water
1 lb. fresh rhubarb, chopped
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 ready-to-use vanilla wafer crumb crust (6 oz.)
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Let's Make It
Mix sugar and cornstarch in medium saucepan until blended. Gradually stir in water until smooth. Add rhubarb; mix well. Bring to boil on medium heat, stirring constantly; boil 2 min. Remove from heat. Stir in gelatin 2 min. until completely dissolved. Cool 10 min.
Pour into crust.
Refrigerate 3 hours or until firm.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Strawberry Flavor Gelatin.
Prepare using JELL-O Raspberry Flavor Gelatin.
For a Less Tart Pie
Prepare as directed, increasing sugar to 3/4 cup.
How to Store
Store any leftover pie in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.