Rhubarb Pie

Rhubarb Pie

Tags: Dessert/Sweets, Pies

  • Prep Time: 40 min
  • Cook Time: 30 min
  • Ready Time: 180 min
  • Yield: 8 servings

Ingredients

  • Double Crust Classic Crisco Pie Crust
  • 4 cups fresh rhubarb, cut into 1/2-inch pieces
  • OR 20 ounces frozen rhubarb
  • 1 cup sugar, divided
  • 1 cup water
  • 1 (4 serving size) package strawberry flavored gelatin
  • 1/4 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 2 or 3 drops red food coloring (optional)

Preparation Directions

  • 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.
  • COMBINE rhubarb, 1/2 cup sugar and water in large saucepan. Bring to a bowl. Reduce heat. Simmer 5 to 10 minutes or until rhubarb is almost tender.
  • COMBINE remaining 1/2 cup sugar, gelatin, cornstarch 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.
  • 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.
  • BAKE 30 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 440 (Calories from Fat 170), Total Fat 18g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 340mg, Total Carbohydrate 65g (Dietary Fiber 2g, Sugars 35g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C 8%, Calcium 6%, Iron 10%.

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