Prep 10 mins
Cook 35 mins
This is a great, easy recipe for all that wild rhubarb that grows in your yard.
- 1 refrigerated pie crust
- 3 ounces raspberry Jell-O gelatin
- 1 cup sugar
- 1 tablespoon melted butter
- 1 tablespoon cornstarch
- 1 egg, beaten
- 2 1⁄2 cups chopped rhubarb
- Mix all filling ingredients together.
- Pour mixture into pie shell.
- Top with another uncooked pie shell.
- Pinch together and make vents in top shell; sprinkle with sugar.
- Bake at 425 degrees for 35 minutes.