This is a nice light, slightly tart Rhubarb dessert. Pour the filling in a ready made Graham Crust it becomes a Pie, or pour the filling in a Parfait Glass and it becomes a Mousse. Either way it is a nice summer treat. This is enough filling for two pies or one night serve the dessert as a Parfait (served this way it is gluten free as well), next night bring the the pie to a potluck.
- 8 cups if Rhubarb, chopped
- 1 1/2 cups sugar (more if you like it sweeter)
- 1 large 8 serving package of Strawberry flavored Jello
- 4 cups of chopped Strawberries
- 2 cups of whipping cream, whipped
- Combine the Rhubarb and sugar in a pot.
- On medium heat cook until the Rhubarb is soft about 15 minutes.
- Remove from the heat, add the Jello, stirring well until all the crystals are dissolved.
- Put in the refridgerator until it begins to set and is the consitancy of raw egg whites.
- Add the chopped Strawberries.
- Fold in the whipped cream.
- Pour into graham wafer crust.
- This is enough filling for two pie crusts.
- Top with additional whipped cream and decorate with Strawberries.