STRAWBERRY AND RHUBARB PIE

Strawberry and Rhubarb Pie image

From Litchfield, Connecticut, Helen Ward O'Key writes, "I cook the old-fashioned way, using locally grown berries and garden rhubarb for this favorite."

Provided by Taste of Home

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

3 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
1 cup water
2 packages (3 ounces each) strawberry gelatin
1 cup sliced fresh or frozen strawberries
1 envelope whipped topping mix (Dream Whip)
1 graham cracker crust (9 inches)
Whole fresh strawberries

Steps:

In a saucepan, bring rhubarb and water to a boil; remove from the heat. Add gelatin and stir until dissolved; cool. Stir in sliced strawberries; chill until it begins to thicken. , Prepare whipped topping according to package directions; fold half into rhubarb mixture. Pour into crust. Chill 2 hours or until firm. , Top with remaining whipped topping and whole strawberries.

Nutrition Facts : Calories 226 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.