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Rhubarb-Raspberry Pie

Rhubarb-Raspberry Pie — a community recipe on Potlikkr.

Ingredients

• 6.0 cup Rhubarb
• 1.5 cup Sugar
• 3.0 oz Raspberry Gelatin
• 1.5 tbsp Cornstarch

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Method (preview)

1. 1

   Combine rhubarb, sugar, gelatin, and few drops of food coloring, cover and refrigerate 6 hours, or overnight. Remove from refrigerator and drain the juice into a large saucepan. Add cornstarch, lemon juice, cinnamon, and cardamon (if used). Cook and stir until mixture comes to a boil and thickens. Remove from heat and add the rhubarb. CRUST: Combine flour and salt and cut in the shortening. Add milk. Cover the ball of dough and refrigerate one hour. Roll out crust; sprinkle bottom with tapioca. Spoon in hot filling. Dot with butter and top with 2nd crust. Combine 1/3 c milk and 1 t sugar for glaze and brush on top crust. Bake at 400: for 10 mins, then 350: for 30 min. One 9 inch pie.

2. 2

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