Sam Mazza's - STRAWBERRY-RHUBARB PIE

Ingredients

• 3/4 cup sugar
• Dash salt
• 1 lb. rhubarb, cut up
• 1 tbs. lemon juice
• 1 9-inch prepared graham cracker pie crust
• 1 3-ounce package strawberry flavor gelatin
• 1 5-1/3 oz can evaporated milk, chilled
• 1 pint Sam Mazza's Farm Fresh Strawberries, sliced

Instructions

• In medium saucepan over medium heat, heat 1/4 cup water to boiling.
• Add rhubarb, sugar, lemon juice and salt.
• Simmer 5 minutes, stirring occasionally.
• Refrigerate mixture about 2 hours or until well chilled.
• In a small bowl, dissolve gelatin in 1/2 cup boiling water.
• Refrigerate 20 minutes or until consistency of unbeaten egg white.
• In medium bowl, mix with mixer at high speed undiluted evaporated milk and gelatin until soft peaks form.
• With rubber spatula, fold strawberries and rhubarb mixture.
• Refrigerate 20 minutes longer.
• Pour into pie crust and refrigerate overnight.