Prep Time:
40 min

Cook Time:
30 Min

Servings:
8 Servings

Difficulty:
Moderate

Prep Time:
40 min

Cook Time:
30 Min

Servings:
8 Servings

Difficulty:
Moderate

INGREDIENTS

  • Classic Crisco® Pie Crust | Crisco – Double-Crust
  • 4 C. fresh rhubarb
  • OR 20 oz. frozen rhubarb
  • 1 C. sugar
  • 1 C. water
  • 1 (4 serving size) pkg. strawberry flavored gelatin
  • 1/4 C. Clabber Girl® Corn Starch
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 2 or 3 drops red food coloring

DIRECTIONS

  1. PREPARE recipe for double crust pie. Roll out bottom crust and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 425°F.
  2. COMBINE rhubarb, 1/2 C. sugar and water in large saucepan. Bring to a bowl. Reduce heat. Simmer 5 to 10 minutes or until rhubarb is almost tender.
  3. COMBINE remaining 1/2 C. sugar, gelatin, corn starch and cinnamon in small bowl. Stir into rhubarb mixture. Boil 1 minute. Add food coloring, if desired. Spoon into prepared pie crust. Moisten pastry edge with water.
  4. ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
  5. BAKE 30 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

Nutrition

Serving size
(1 slice, 1/8 of pie)

  • Calories 440
  • Calories from Fat170g
  • Total Fat 18g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 340mg
  • Potassium 0mg
  • Total Carbohydrates 65g
  • Dietary Fiber 2g
  • Sugars 35g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet