Mix together sugar, flour, cinnamon and mace.
In separate bowl, stir rhubarb and strawberries together.
Pour half of rhubarb-strawberry mixture into pastry shell; sprinkle with half the sugar mixture.
Repeat with remaining mixtures.
Dot with butter and cover with top crust.
Slit to release steam.
Bake at 425\u00b0 for 40 to 50 minutes.
Cook in saucepan the strawberry pie filling, chunk pineapple, sugar and cornstarch until it thickens.
Take it off heat.
Add the strawberry Jell-O and red food coloring.
Let cool.
Add the bananas.
Pour into baked pie shell.
Top with Cool Whip and chopped pecans.
In bottom of pie crust, cut 1 banana in each.
Cream together cream cheese and sugar.
Set aside.
Mix Cool Whip according to directions.
Mix Cool Whip and cream cheese-sugar together.
Put over banana in crust.
Top with strawberry pie filling.
Chill for 4 hours.
Use beater to smooth cream cheese, milk and vanilla together. Add lemon juice and stir until completely blended.
Divide equally into 2 crusts.
Top with strawberry pie filling (can also use blueberry or cherry).
Top with Cool Whip.
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
Place 1/2 pie crust into pie plate.
Put the rhubarb in the
egrees F.
Unroll one pie crust onto a lightly floured
In 3 quart saucepan, heat rhubarb, cinnamon and 2 tablespoons water
nd set aside. Mix the rhubarb with the sugar, cinnamon, and
Preheat oven at 350\u00b0F.
Combine pie filling, milk, salt and nutmeg and cook while mixing until thick.
Combine rhubarb, sugar, strawberries and let sit.
Prebake pie crust for about 15 minutes.
Add pie filling, top with rhubarb, strawberry mixture, top with slices of puff pastry and if preferred, can weave to make a lattice on top of the pie. Cut off excess dough. Sprinkle top of pie with large granueled sugar and bake for another 30 minutes.
Prepare cake mix as directed.
Pour into 9x13 or 15x10x1 inch pan.
Drop rhubarb over cake mix.
Sprinkle sugar over rhubarb.
Over this sprinkle 1 small pachage strawberry Jell-o (dry).
Bake at 350F for one hour or until cake is done.
Sift together 1 cup flour, baking powder, and salt. Cut in 2 tablespoons butter or margarine. Add egg and milk; mix. Press mixture into a greased 9 inch pie plate.
Arrange rhubarb in pie shell. Sprinkle with dry gelatin mix.
Combine 1/2 cup flour, sugar, cinnamon, and melted butter or margarine; sprinkle on top of pie.
Bake 350 degrees F (175 degrees C) for 50 minutes, or until rhubarb is tender.
Place rhubarb into pie shell.
Sprinkle gelatin over it. Sprinkle remaining mixed ingredients over rhubarb.
Bake at 350\u00b0 for 50 minutes.
Line 9-inch pie pan with 1/2 pastry, 1/8-inch thick.
Wash rhubarb and dice into pieces.
Place rhubarb in pie shell.
Combine sugar, cornstarch and salt.
Add egg and beat well.
Add Karo syrup and melted butter.
Pour over rhubarb.
Roll out remaining pastry. Cut into narrow strips.
Arrange lattice of pastry strips across top.
Bake in hot oven.
Heat to moderate at 350\u00b0.
Bake 45 minutes or until rhubarb is tender.
Mix rhubarb and sugar and let stand overnight in Tupperware bowl, then add blueberry or strawberry pie filling and pour into a stainless steel kettle.
Boil 15 minutes.
Stir constantly and then remove from heat and add jello.
Stir.
Put into freezer type containers.
Very good.
Freezes well.
In a large saucepan stir together the fresh rhubarb with the sugar; cover with a lid and let stand 24 hours.
After the 24 hours bring the rhurbarb and sugar to a boil over medium heat.
Reduce heat to low and boil stirring constantly for 12 minutes.
Remove from heat and gently stir in the gelatin powder until completely combined.
Transfer to sterilized glass jars and refrigerate.
Make regular pie crust dough in a 9-inch pie plate.
Arrange rhubarb in pie shell.
Sprinkle with Jell-O.
Combine remaining ingredients.
Sprinkle on top of pie.
Bake at 350\u00b0 for 50 minutes, or until rhubarb is tender.
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
Sift together 1 cup flour, baking powder and salt.
Cut in butter.
Add egg and milk; mix.
Press into a 9-inch pie plate. Arrange rhubarb in pie shell.
Sprinkle with gelatin.
Combine remaining ingredients and sprinkle on top of pie.
Bake at 350\u00b0 for 50 minutes or until rhubarb is tender.
In a large bowl, combine first 7 ingredients; let stand for 15 minutes to soften tapioca.
Place bottom pastry in deep dish (9-inch) pie plate.
Add filling.
Top with a lattice crust.
Bake at 400\u00b0 for 20 minutes.
Reduce heat to 375\u00b0; bake 30 minutes more or until filling is bubbly and rhubarb is tender.
Yield: 6 to 8 servings.