Rhubarb Raspberry Pie
|9 inch microwaved pie shell||1|
|Egg yolk||1 , beaten|
|Hot water||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||2 Teaspoon|
|Cut up rhubarb||4 Cup (64 tbs) (1 Package /16 Ounce Frozen Rhubarb)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Frozen raspberries||10 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Quick cooking oats||2 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
Prepare pie shell.
Brush with egg yolk.
Microwave at High 30 to 60 seconds, or until egg is set.
Place water in 1-cup measure.
Microwave at High 30 to 60 seconds, or until boiling.
Sprinkle gelatin over boiling water.
Stir until dissolved.
Combine rhubarb and sugar.
Microwave at High 8 to 12 minutes, or until rhubarb is just tender, stirring 1 or 2 times.
Add raspberries; stir to defrost.
Stir in gelatin mixture.
Pour into pie shell.
In small bowl cut butter into flour, brown sugar, oats and nutmeg with pastry blender.
Sprinkle over pie.
Freeze until firm.
Wrap, label and freeze no longer than 3 months.
To serve, unwrap and microwave at 30% (Medium-Low) 6 to 11 1/2 minutes, or until wooden pick can be easily inserted in center, rotating 2 or 3 times, taking care not to melt edge.
Let stand 10 to 20 minutes.