Virginia’s Prize Winning Raspberry Rhubarb Pie


3 cups rhubarb, chopped
1 cup Mello-Dy Ranch raspberries
2 eggs
1 tablespoon cornstarch
1 cup sugar
1 small package strawberry Jell-O
1 unbaked pastry shell, plus pastry for lattice top


In large mixing bowl, combine rhubarb, raspberries, eggs, cornstarch, sugar, and Jell-O. Pour mixture into 9 inch pastry pie shell and top with lattice top pastry. Bake at 350°F for 40 minutes.

SOURCE: Recipe submitted by Virgnia Conde of Mello-Dy Ranch

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