Can I use frozen rhubarb for Rhubarb Pie with Strawberry Jello?

Yes, frozen rhubarb works well in Rhubarb Pie with Strawberry Jello. Be sure to thaw it completely and drain any excess liquid before using. This helps prevent a watery filling and ensures the pie sets properly.

Why is my Rhubarb Pie with Strawberry Jello runny?

A runny Rhubarb Pie with Strawberry Jello is usually due to not allowing enough cooling time or excess moisture in the rhubarb. Make sure to let the pie cool completely after baking so the gelatin and cornstarch can fully set the filling.

Can I make Rhubarb Pie with Strawberry Jello without a top crust?

Absolutely. Rhubarb Pie with Strawberry Jello can be made with a single crust, a lattice top, or even a crumb topping. Each option offers a slightly different texture while maintaining the same delicious flavor.

How do I know when Rhubarb Pie with Strawberry Jello is done baking?

You’ll know Rhubarb Pie with Strawberry Jello is ready when the crust turns golden brown and the filling begins to bubble through the vents or edges. Bubbling indicates that the filling has thickened properly.

Rhubarb Pie with Strawberry Jello Easy Recipe

Name: Rhubarb Pie with Strawberry Jello
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 cups fresh rhubarb, chopped into 1/2-inch pieces; 1 package (3 oz) strawberry Jello; 1 cup granulated sugar; 3 tablespoons cornstarch; 1/2 cup water; 1 prepared 9-inch pie crust (bottom); 1 prepared 9-inch pie crust (top, optional); 2 tablespoons unsalted butter, cut into small pieces

Description

Rhubarb Pie with Strawberry Jello is a classic sweet-tart dessert made with fresh rhubarb, strawberry gelatin, and a flaky pie crust. This easy recipe creates a vibrant, perfectly set filling with a nostalgic flavor that is both refreshing and comforting.

Ingredients

Scale

4 cups fresh rhubarb, chopped into 1/2-inch pieces
1 package (3 oz) strawberry Jello
1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 prepared 9-inch pie crust (bottom)
1 prepared 9-inch pie crust (top, optional)
2 tablespoons unsalted butter, cut into small pieces

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Instructions

Preheat the oven to 375°F (190°C) and place the bottom pie crust into a 9-inch pie dish.
Wash and chop the rhubarb into evenly sized pieces to ensure even cooking.
In a large bowl, mix the sugar and cornstarch until well combined.
Add the chopped rhubarb to the sugar mixture and toss until evenly coated.
In a separate bowl, dissolve the strawberry Jello in 1/2 cup of water, stirring until fully combined.
Pour the gelatin mixture over the rhubarb and stir to combine thoroughly.
Transfer the filling into the prepared pie crust and spread evenly.
Dot the top with small pieces of butter for added richness.
Cover with the top crust if using, seal the edges, and cut slits for ventilation.
Bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and allow the pie to cool completely before slicing to ensure the filling sets properly.

Notes

Drain frozen rhubarb well before using to avoid excess moisture.
Allow the pie to cool completely for a properly set filling.
Place a baking sheet under the pie to catch any overflow while baking.
For extra flavor, add 1 cup of sliced fresh strawberries to the filling.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 220mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg