Recipe: Strawberry-Rhubarb Pie (4)

STRAWBERRY-RHUBARB PIE

pastry for 9-inch (2-crust) pie
1/3 to 2/3 cup sugar
1 large pkg. strawberry Jell-O
1/3 cup all-purpose flour
1/2 tsp. grated orange peel
4 cups cut-up rhubarb (1/2-inch pieces)
2 tbsp. margarine

Heat oven to 425 degrees. Prepare pastry. Mix sugar, Jell-O, flour and orange peel. Mix in rhubarb. Turn into pastry lined pie plate. Dot with butter. Cover with pastry, slit, seal and flute edge. Sprinkle with sugar. Bake until crust is brown and juice begins to bubble through slit in crust,
about 40 to 50 minutes.
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STRAWBERRY-RHUBARB PIE

1 uncooked pie shell
3 cups rhubarb, cut up
1 cup sugar
1/2 cup flour
1 pkg. strawberry jello (dry)
1/2 tsp. cinnamon
1/4 cup margarine, melted

Mix filling ingredients together. Pour into uncooked pie
shell and bake in a 400 degrees oven for 40 to 50
minutes.
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STRAWBERRY-RHUBARB PIE

2 crust pie shell
2 cups chopped rhubarb
1 1/2 cups sugar
1 (3 oz.) pkg. strawberry Jell-O
1 cup strawberries
1/2 tsp. salt
dash of nutmeg
4 tbsp. flour
2 eggs, slightly beaten

Mix filling ingredients together. Add eggs. Pour into pie shell. Bake at 350 degrees for 1 hour.
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FRESH STRAWBERRY RHUBARB PIE
Makes 8 servings

9-inch baked pie shell
1 cup granulated sugar
2 tbsp. cornstarch
1 cup water
1 lb. fresh rhubarb, 1 inch pieces or 1 lb. frozen rhubarb
1 (3 oz.) pkg. strawberry Jell-O
2 pints fresh strawberries, washed and hulled
1/2 cup heavy cream
1 tbsp. confectioner's sugar

Mix sugar and cornstarch in large saucepan. Stir in
water and rhubarb. Cook mixture, stirring often until
rhubarb is tender and mixture is thickened. Boil for 1 minute. Remove from heat and stir in gelatin until dissolved. Refrigerate, stirring often until it mounds when dropped from spoon. Stir strawberries into rhubarb mixture. Pour into pie shell.
Refrigerate.

Beat cream with confectioner's sugar until soft peaks form. Spoon into pastry bag fitted with small rosette top. Pipe cream in lattice pattern on top of pie. Chill pie 4 hours or until set.