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Originally Posted by Carol's Quilts
Originally Posted by Katsie
Originally Posted by LindaR
Originally Posted by CarrieAnne
Wish you were closer, Id give you a bunch...but it is so good, I would buy it too!
Cherry/Rhubarb pie 2 1/2 cups cut up rhubarb 1 can cherry pie filling 1 cup sugar dash cinnamon mix together and put in pie crust and cover with another crust, bake 50 minutes at 350º (longer if not bubbling from top slit) you can not pass up this one.... |
One more question - did you dissolve the jello according to package directions, or did you add it dry? If you added it dry, did it all dissolve during baking?
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Carol,
I added this dry to the ingredients and stirred it right in and bake accordingly and then cooled a bit. Leftovers were stored in the refrigerator. We like ours a little bit warmed in the microwave when it has been in the refrigerator. I added the jello for more color and flavor. |
Originally Posted by Katsie
Carol,
I added this dry to the ingredients and stirred it right in and bake accordingly and then cooled a bit. Leftovers were stored in the refrigerator. We like ours a little bit warmed in the microwave when it has been in the refrigerator. I added the jello for more color and flavor. |
In addition to rhubarb crisp, rhubarb pie, strawberry rhubarb pie, rhubarb custard pie, rhubarb upside-down cake, and rhubarb bread, I make rhubarb compote, rhubarb chutney and rhubarb relish. I love the stuff and have a bunch of it.
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Rhubarb i pie is deliclious.
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