Rhubarb Strawberry Pie With
Sugar-Free Rhubarb Pie Filling

by Dutch

Strawberries <br>Pair Well With Rhubarb

Pair Well With Rhubarb

Rhubarb Strawberry Pie


1 Prepared Graham Cracker or Shortbread Crust

3/4 cup Prepared Rhubarb

(I used Pie Filling available from BerryFarm

3/4C. mashed and drained Strawberries

1 box 4 serving-size Sugar-Free Strawberry Jello

1 cup very hot water

2 cups Strawberry Yoghurt or Ice Cream


Mix the Rhubarb and Strawberries making sure they're well drained. Put in the bottom of the crust evenly.

Mix the hot water and Jello in a bowl.
Whisk in the Yoghurt or Strawberry Ice Cream.
Put both crust and mix into fridge until Yoghurt or Ice Cream mix has begun to set, but still pourable. Check it often.

Pour Yoghurt or Ice Cream mix carefully over the fruit in the crust and refrigerate at least four hours.

Top with Cool Whip or Whipped Cream (Optional)

Tip: If I use Yoghurt, I add 1/3 packet of plain Gelatin to the Jello powder before the hot water. It helps to set it.

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