a Kim G. recipe
Your favorite dough for a 2-crust, 9 inch pie
5 cups of rhubarb
1 3/4 cup sugar
3 Tablespoons of strawberry or raspberry jello
1/2 cup flour
2-3 Tablespoons of butter
Mix rhubarb, sugar, jello, and flour together. Pour into pastry-lined pie pan. Dice butter and place on top of rhubarb mixture. Add top crust. Slice vents and seal sides.
Bake at 400 degrees for 15 minutes. Reduce heat and back at 350 degrees for 50-60 minutes or until crust is golden and juice bubbles up through vents.