Taken from my “Favorites” folder!

Test Kitchen Notes; I recommend using only fresh rhubarb I have made this using frozen in the past and it had  more thinner texture, also you can substitute fresh strawberries and/or fresh blueberries for some of the rhubarb if desired, if you are planning to keep some jam in the fridge make certain that your jars are very clean before adding in the jam I use my dishwasher for this..

Have fun using different fruits, pie filling and gelatin flavors

INGREDIENTS:

8 cups fresh chopped rhubarb

3 cups sugar (can reduce to 2-1/2 cups for a less sweeter taste, do not reduce more than 2-1/2 cups)

1 (21 ounce) can cherry OR blueberry pie filling

1 (3 ounce) package strawberry-flavor gelatin

1 (3 ounce) package raspberry-flavored gelatin

INSTRUCTIONS:———————————-

In a large pot combine the rhubarb with sugar and pie filling; bring to a boil rolling boil over medium-high heat, then boil for 10 minutes (set timer for 10 minutes).

Remove from heat then stir in both gelatin mixes until dissolves.

Transfer to very clean freezer containers.

For summer parties I sometimes add in vodka, it’s great with or without!

Yield  3-1/2 quarts/ 14 one cup servings

INGREDIENTS:

12 cups chopped fresh or frozen rhubarb

4 cups water

2-1/2 to 3 cups sugar

1 cup pineapple juice

2 liters 7-Up soda, chilled (or use Sprite or favorite lemon-lime soda)

INSTRUCTIONS:———————————–

In a pot bring rhubarb and water to a boil, then boil for 15 minutes.

Cool for 10 minutes; strain reserving the juice and discarding pulp.

Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved. Chill thoroughly.

Just before serving, add soda and ice cubes.

See my pie pastry recipe HERE

Servings 8

INGREDIENTS:

1 egg

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

3/4 pound rhubarb rib, cut into 1/2-inch pieces or sliced frozen rhubarb (fresh is better to use)

1 pint fresh red ripe strawberries, halved (do not use frozen strawberries)

1 unbaked (9-inch) pie shell

TOPPING:

3/4 cup all-purpose flour

1/2 cup packed brown sugar

1/2 to 1 teaspoon ground cinnamon, optional

1/2 cup quick-cooking or old-fashioned oats

1/2 cup cold butter, cubed

INSTRUCTIONS:————————————

Preheat oven to 400 degrees F.

Set oven rack to lowest position.

Fit pastry into a 9-inch pie plate.

In a large bowl, beat egg; beat in the sugar, flour and vanilla until well blended.

Gently stir in rhubarb and strawberries.

Pour into pastry shell.

For topping; in a small bowl, combine the flour, brown sugar, cinnamon and oats; cut in butter until crumbly, then sprinkle evenly over fruit.

Place the pie plate onto a baking sheet to catch any spills.

Bake in preheat 400 degree F 10 minutes.

Reduce heat to 350 degrees F and continue baking for 35 minutes longer or until crust is golden brown and filling is bubbly.

Cool on a wire rack.

Taken from my ‘Favorites” folder!

Yield 3 dozen

INGREDIENTS:

CRUST:

2 cups all-purpose flour

1/3 cup sugar

1 cup cold butter, cut into small cubes then partially frozen

CUSTARD FILLING:

2 cups sugar

7 tablespoons all-purpose flour

1 cup heavy (35%) whipping cream, unwhipped

3 eggs, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed and drained

TOPPING:

2 (3 ounce ) packages cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

Just like the glaze that is sold in the jars, this may even be better, it’s perfect to use with strawberry shortcake or it makes a great fresh strawberry pie!

Yield 1-1/2 cups

INGREDIENTS:

3/4 cup sugar

2 tablespoons cornstarch

1 cup water

2 tablespoons corn syrup (preferably light but dark will work)

3 tablespoons strawberry Jell-O gelatin dessert (no more than 3 tablespoons or it will harden too much)

1 1/2 teaspoons strawberry extract

INSTRUCTIONS:——————————-

In a small saucepan combine the sugar with cornstarch.
Whisk in water and corn syrup; bring to a boil.
Reduce heat and simmer for about 2 minutes stirring constantly until thickened; remove from heat and stir in strawberry gelatin and strawberry extract.
Cool to room temperature (glaze will continue to thicken when cooling).

Posted on www.recipezazz.com

Plan ahead the pie needs to be refrigerated for at least 4 or more hours to set, use your favorite strawberry glaze or see my recipe HERE

If possible purchase the 2-extra serving size pie crust, a chocolate crumb crust will work great also

Servings 6-8

Photo courtesy of Missmanda (a member of Kittencal's Kitchen Forum).

INGREDIENTS:

1 (8 ounce) package cream cheese, softened

1 (3 ounce) package cream cheese, softened

2 tablespoons soft butter

1 cup confectioners sugar, sifted (can use more for a sweeter flavor)

1 to 2 tablespoons fresh lemon juice

1-1/2 teaspoons vanilla extract

1 (12 ounce) container Cool Whip frozen topping, thawed and divided

1 cup strawberry glaze, divided (can use more if desired)

2 pints fresh strawberries, thinly sliced

1 prepared (9-inch) graham cracker pie crust (preferably the 2-extra serving size)

additional strawberries, optional

INSTRUCTIONS:———————————

In a large bowl, beat both packages of  cream cheese with soft butter, vanilla, confectioners sugar, lemon juice and vanilla until smooth and well combined (about 2 minutes) .

Fold in half of the container of Cool Whip whipped topping.

Spread 1/2 cup (or a little more) of glaze over bottom of crust, then layer with sliced strawberries.

Top with remaining glaze.

Carefully spoon the cream cheese mixture over the top.

Refrigerate for at least 4 or more hours or until set.

Before serving spread or dollup the remaining Cool Whip over the top of the pie then garnish top with fresh whole strawberries if desired.

You will also find this recipe on recipezazz.com

Posted for Low-Fat Tuesday…

Nutritional facts include the reduced-fat pie crust, to reduce the fat even more prepare as directed omitting the pie crust and placing the fruit mixture in individual serving glasses, this also will work well using peaches in place of strawberries

Nutritional Facts for 1 serving; Calories 159/ Fat 4 grams (saturated fat 2 grams) Cholesterol 0/ Sodium 172 mg/ Carbohydrate 29 grams

Servings 8

INGREDIENTS:

1 (8 ounces) can unsweetened crushed pineapple

1 (.8 ounce) package sugar-free cook-and-serve vanilla pudding mix

1 (.3 ounce) package sugar-free strawberry gelatin

3 cups sliced fresh strawberries

1 reduced-fat graham cracker crust (8 inches)

1/2 cup reduced-fat Cool Whip frozen whipped topping

INSTRUCTIONS:——————————–

Drain pineapple reserving juice in a 2-cup measuring cup; set crushed pineapple aside.

Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan.

Whisk in the pudding mix and gelatin until combined; bring to a boil, then cook and stir for 1-2 minutes or until thickened.

Stir in pineapple.

Remove from the heat; cool for 10 minutes.

Add the strawberries; toss gently to coat.

Pour into crust, then refrigerate until set (about 3 hours).

Garnish each piece with 1 tablespoon Cool Whip topping.

Refrigerate leftovers.