Strawberry Rhubarb Pie with Meringue Crust
|Pie shell||1 (1 recipe, Readymade)|
|Unflavored gelatin||1⁄2 Ounce (2 envelopes)|
|Water||1 1⁄2 Cup (24 tbs), divided|
|Fresh rhubarb||2 1⁄4 Cup (36 tbs), chopped|
|Fresh strawberries||1 1⁄2 Cup (24 tbs), chopped|
|Honey||1⁄2 Cup (8 tbs)|
1 Use a ready pie shell (low fat merigue shell) or prepare one using your favorite recipe.
2 In a small bowl, sprinkle gelatin over 1/2 cup of the water.
3 Keep aside for 5 minutes and allow to soften.
4 In a medium-size saucepan, add rhubarb, strawberries, honey, and remaining water.
5 Bring to a boil over medium-high heat.
6 Lower the heat and simmer for 5 minutes, stirring often.
7 Stir in gelatin until dissolved.
8 Into a large bowl, pour the mixture.
9 Place in the refrigerator until thickened but not set.
10 Pour into pie shell and chill until set.
11 Serve chilled.