1 1/2 c. diced rhubarb
1/2 c. water
1/2 c. raw honey
1/2 c. sugar
1 3-oz. pkg. strawberry Jell-O
1 generous c. vanilla ice cream
Pre-baked pie shell for 9-inch pie
Cook rhubarb in water until tender; sweeten with honey and sugar. Cool; puree in blender.
Prepare Jell-O as directed on package and chill until almost set. Remove from refrigerator and add pureed rhubarb and vanilla ice cream. Beat thoroughly. Place mixture in pre-baked pie shell and refrigerate until firm. Makes one 9-inch pie.
Optional: Slice a few fresh strawberries on top. Also, strawberry ice cream can be used instead of vanilla ice cream.
One of my mother's well-loved pie recipes. She often made this without the rhubarb and served it with or without a pie crust. It is delightful and refreshing either way!
