Ingredients
2 tablespoons cornstarch1 cup sugar1 cup water1 cup sliced rhubarb3 tablespoons strawberry gelatin powder1 pastry shell (9 inches), baked2 pints fresh strawberries, halved
Preparation
In a large saucepan, mix cornstarch and sugar. Stir in water until smooth. Add rhubarb; cook and stir until clear and thickened. Add gelatin and stir until dissolved. Cool.
Pour about half of rhubarb sauce into pastry shell. Arrange berries over sauce; top with remaining sauce. Refrigerate for 3-4 hours.
