15 May 2013

Bee Bop A Roo Ba! Strawberry Jell-O Rhubarb Pie

Dear Lissy,

Our heirloom rhubarb is the first crop we harvest from our garden each year,This early season custard pie uses rhubarb and strawberry Jell-O for an economical treat.  Serve it with whipped cream or ice cream and a cuppa strong coffee. 
We garnished the pie with spring violets and lemon zest today.
Pie Crust
from Allrecipes.com
1-1/2 cups (6-1/2 oz.) flour
Pinch salt
1/2 cup lard 
3-4 Tbsp. cold water

Combine flour and salt in a large mixing bowl.  
Cut in the lard until mixture resembles coarse crumbs.  
Sprinkle in water a little at a time until the pastry holds together.   
Shape into a ball and chill for 30 minutes.
On a lightly floured surface roll the dough to about 1/8" thick.  Transfer to a 9" pie plate and flute the edges.  Fill and bake as directed.  

Strawberry Jello Rhubarb Pie
from ManTestedRecipes.com
1-1/4 cup sugar
2 Tbsp. flour
1 Tbsp. butter
2 Tbsp. water
2 beaten eggs
1 (3 oz) package strawberry Jell-O
2 cups chopped rhubarb
1 unbaked pie shell (see above)

Preheat oven to 375 degrees F
Combine all ingredients in large mixing bowl.  Pour into unbaked pie shell.  Use foil strips or pie shield to protect fluted portion of crust.
Bake for ~ 1 hour until bubbly and thick.   Remove from oven and cool.  
Serve warm with ice cream or room temp with whipped cream 
 This recipe was the closest I could find to the rhubarb pie Grammy Bea used to make for Daddy when he was little.  He's been missing her a lot lately, and sometimes a bit of nostalgia goes a long way.
Pucker up, Princess!

 Linked up at Homestead Barn Hop #112

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