Strawberry-Rhubarb Meringue Pie - cooking recipe

Ingredients

canola oil cooking spray
1 cup gluten-free graham cracker crumbs
3 cups sliced strawberries
1 cup rhubarb, chopped
1/2 cup sugar, plus
2 tablespoons sugar
1/4 teaspoon salt
1 (1/4 ounce) envelope unflavored gelatin
1 1/2 teaspoons vanilla
1/2 cup egg white
1/4 teaspoon cream of tartar

Preparation

Coat a 9\" pie plate with cooking spray.
Pour in crumbs and press to form an even layer.
Bake in a preheated 375* F oven for 10 minutes.
Mash 1 1/2 cups strawberries with rhubarb, salt, and 1/2 cup sugar in a pot over medium heat.
Bring to a boil; stir in gelatin.
Remove from heat; add 1 tsp vanilla and remaining strawberries.
Mix egg whites and cream of tartar in a bowl; beat until soft peaks form.
Add remaining sugar and remaining vanilla; beat until stiff.
Spoon berries onto piecrust; top with meringue.
Bake for an additional 12 minutes.
Let cool; refrigerate at least 3 hours.
Enjoy!