Updated Thursday, May 23rd, 2002
Yield: 12 servings
A good recipe to try on those who think they don't like rhubarb; the sweet strawberry-rhubarb flavor and the soft pudding make an enticing combination. It's a good thing this recipe makes two pies -- they won't last long!
In a medium-size saucepan, combine the rhubarb with the sugar. Let stand for 10 minutes to make its own juice. Cook over low heat for 10 minutes, until the rhubarb is tender. Stir in the strawberry gelatin until completely dissolved. Set in the refrigerator to cool for about 30 minutes.
When the rhubarb mixture has cooled and jelled slightly, mix together the vanilla pudding and the milk. Fold in the Cool Whip. Swirl in the rhubarb sauce; do not beat. Pour into the graham cracker shells. Refrigerate for at least 3 hours before serving.
and get a free digital issue, plus 30% off in the Yankee Store