Pies
Strawberry Rhubarb Pie
1 lb rhubarb,
cut into 1-inch chunks
1 cup sugar
2 gelatin,
envelopes unflavored
1 pint strawberries,
hulled
1 tbsp lemon juice, fresh
6 tbsp margarine
or butter, melted
2 cup shortbread-style
cookie crumbs
or vanilla wafer crumbs
1 cup cream,
heavy or whipping
mint sprigs
and strawberry halves
for garnish
In 2-quart saucepan,
heat rhubarb,
sugar and 1/4 cup water
to boiling
over high heat,
stirring constantly.
Reduce heat to medium-low,
cook 10 minutes,
or until very tender.
In food processor with
knife blade attached,
blend rhubarb mixture
until smooth,
return to saucepan.
In small bowl,
sprinkle gelatin over
1/2 cup cold water,
let stand 2 minutes
to soften.
In bowl, with potato masher
or fork, mash strawberries.
Stir into rhubarb with gelatin
and lemon juice,
cook 3 minutes over low heat,
until gelatin dissolves
completely.
Pour rhubarb mixture into bowl,
refrigerate,
stirring occasionally,
about 2 1/2 hours,
until mixture mounds slightly
when dropped from a spoon.
Meanwhile,
preheat oven to 350F.
In deep-dish 9 1/2-inch
pie plate,
mix margarine with crumbs.
Press onto bottom and
up side of pie plate.
Bake 15 minutes,
cool on wire rack.
In medium bowl,
with mixer at medium speed,
beat cream to soft peaks.
With rubber spatula,
fold whipped cream in
rhubarb mixture
until blended.
Spoon into piecrust.
Refrigerate
at least 3 hours,
or overnight.
Garnish.
