Well, I was going through doing some edits on posts and found this in Drafts. I don’t know how it got there, but it was supposed to have been published in July 2015. This is obviously not the season for rhubarb but I am releasing it for your future enjoyment!
I have collected so many recipes over the years, but the ones I have kept the longest were from college–from roommates or classes or church homemaking activities. This is a favorite every time I make it–which isn’t often enough. Everyone raves about it. I had never even heard of rhubarb until Mom Metzger made it for Sunday dessert when I went home with my roommate, Cindy, over break. I was like, “That looks like celery, but it’s red. Is it a fruit or a vegetable?” (that’s probably not what I actually said. It was 1980. Who remembers?) Whatever…it was amazing. I made the pie a few days ago and decided I needed to know what kind of food this was. Check out the collage below for the answer.
Source: Cindy Wilson’s Mom in Buhl, Idaho, 1980.
Strawberry Rhubarb Pie
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- 1 qt. rhubarb, cut up into 1/2″ little chunks
- 3/4 – 1 cup sugar
- 1/2 t. cinnamon
- 1/4 cup tapioca
- 3-oz. strawberry Jell-O
- about 1/4 – 1/2 cup of water
- Mix everything but the Jell-O together in a large saucepan and bring to a boil.
- Add the Jell-O and stir to evenly combine.
- Pour into prepared pie crust. Dot with butter, if desired.
- Place top crust over pie and flute the edges to seal.
- Cut slits in top crust to vent.
- Bake 40 minutes at 425 F.
- Cool in refrigerator.
- The filling may boil over a bit so be sure to have something under your pie to catch any drippings.
Mormon Mavens https://www.mormonmavens.com/