Marilyn'S Strawberry Rhubarb Pie
A delightful strawberry rhubarb pie featuring a crunchy graham cracker crust, tangy cooked rhubarb, and a sweet strawberry jello filling topped with Cool Whip. Perfect for summer gatherings or a sweet treat, this dessert combines fresh flavors with a creamy finish that appeals to all ages.
Ingredients
Instructions
- Prepare the strawberry jello by mixing the package with boiling water and stirring until dissolved.
- Allow the jello mixture to cool until it becomes slightly thickened.
- Add the cooked and cooled rhubarb to the jello mixture and stir gently.
- Pour the mixture into the chilled graham cracker crust.
- Chill the pie until the filling is thickened and set.
- Serve topped with Cool Whip.
Tips & Substitutions
To enhance the flavor, consider adding a splash of vanilla extract to the jello mixture. If rhubarb is unavailable, you can substitute with cooked apples or pears for a different twist. Ensure the jello is cooled but not set before combining with rhubarb to maintain a smooth texture. For a more indulgent version, try using a homemade graham cracker crust instead of store-bought.
Serving Suggestions
Serve this pie with a generous dollop of Cool Whip on top for added creaminess. It pairs beautifully with a scoop of vanilla ice cream for extra indulgence. For a delightful summer picnic, consider serving it alongside Barbecue Sausage or a fresh fruit salad to balance the sweetness.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. If you need to reheat, slice a piece and microwave it for about 10-15 seconds to enjoy a slightly warm treat. However, the pie is best served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Marilyn'S Strawberry Rhubarb Pie contains roughly 182 calories, with 2g protein, 45g carbohydrates, and 1g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of cooked?
Yes, you can use fresh rhubarb. Just chop it into small pieces and cook it for about 10-15 minutes until tender before adding it to the jello mixture. This will ensure the rhubarb softens and integrates well with the jello.
Is there a way to make this pie sugar-free?
Certainly! You can use sugar-free jello and a sugar substitute for the sugar in the recipe. Additionally, opt for a sugar-free Cool Whip to keep the dessert light and suitable for those watching their sugar intake.
How long should I chill the pie before serving?
It’s best to chill the pie for at least 2-4 hours, or until the filling is set. This allows the jello to firm up properly, ensuring clean slices and a delightful texture when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).