This recipe is so easy, it's fool-proof!
Strawberry Rhubarb Pie
2 qts (8 cups) rhubarb, chopped to bits
4 cups sugar
1 6 ounce box Strawberry Jello (wild strawberry or plain)
2 frozen deep dish pie crusts.
Pre-heat oven to 425°. In large mixing bowl, combine rhubarb, sugar and jello packet, toss until coated. Pour into 1 deep dish pie crust and add a few pats of butter on top of fruit. Cover with second pie crust and seal edges with fingers-the crusts will thaw quickly, so don't wait too long to remove top crust. Wet your fingers to help seal the edges.
Bake 40-50 minutes on a foil-covered round pizza pan, it will get messy.
Let pie cool, it will be incredibly soupy. Then refrigerate until ready to serve-the jello will set once the pie is cooled.
Did I say it would get messy? (the goo on the pan will resemble a Fruit Rollup on steroids)
The best pie is a messy pie!!