I have collected so many recipes over the years, but the ones I have kept the longest were from college--from roommates or classes or church homemaking activities. This is a favorite every time I make it--which isn't often enough. Everyone raves about it. I had never even heard of rhubarb until Mom Metzger made it for Sunday dessert when I went home with my roommate, Cindy, over break. I was like, "That looks like celery, but it's red. Is it a fruit or a vegetable?" (that's probably not what I actually said. It was 1980. Who remembers?) Whatever...it was amazing. I made the pie a few days ago and decided I needed to know what kind of food this was. Check out the collage below for the answer.
1 qt. rhubarb, cut up into 1/2" little chunks
3/4 - 1 cup sugar
1/2 t. cinnamon
1/4 cup tapioca
3-oz. strawberry Jell-O
about 1/4 - 1/2 cup of water
1. Mix everything but the Jell-O together in a large saucepan and bring to a boil.
2. Add the Jell-O and stir to evenly combine.
3. Pour into prepared pie crust. Dot with butter, if desired.
4. Place top crust over pie and flute the edges to seal.
5. Cut slits in top crust to vent.
6. Bake 40 minutes at 425 F.
7. Cool in refrigerator.
*Note: the filling may boil over a bit so be sure to have something under your pie to catch any drippings.
Source: Cindy Wilson's Mom in Buhl, Idaho, 1980.