• 8servings
  • 5minutes
  • 211calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, B12, H
MineralsChromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups crushed graham crackers

  2. 1/4 cup melted butter

  3. 1 pound fresh strawberries, halved lengthwise

  4. 1/2 cup diced rhubarb

  5. 3/4 cup white sugar

  6. 3/4 cup water

  7. 3 tablespoons cornstarch

  8. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Mix together the graham cracker crumbs and melted butter; press into the bottom of a 9-inch pie dish. Line the bottom of the pie crust with 1 layer of strawberry halves.

  2. Place the remaining strawberries in a saucepan and crush (there should be about 1 cup of crushed berries); stir the rhubarb, sugar, water, and cornstarch into the crushed berries. Bring the mixture to a boil over medium-low heat, stirring often, until the mixture thickens and becomes translucent. Turn off the heat, let the mixture stand until slightly cooled, about 2 minutes; stir in the lemon juice. Pour the mixture into the pie dish over the strawberry halves.

  3. Refrigerate until completely chilled, about 1 hour.


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