Rhubarb is Ready!

What a beautiful weekend! I spent four hours working in my flowers - ok - two of those hours were spent taking a break in my lawn chair!! The orioles were busy going in and out of the jelly and nectar and a little wren was checking out the wren house. I spent my Mother’s day doing exactly what I like to do. What more could one ask for? I tried a new recipe this weekend for a rhubarb pie. It was easy - I made it even easier by buying a ready made short bread crust instead of using the recipe that came with the pie recipe. I hope that you like it too!
 
Pink Lady Pie
Crust:
1 1/2 cups flour
1/4 tsp. salt
1 1/2 tablespoons sugar
1/2 cup oil
2 tablespoons milk
Mix flour, salt, sugar, oil and milk thoroughly. Press into a 9-inch pie pan, making an edge or rim. Bake at 350 degrees for 10-15 minutes. Set aside to cool.
 
Filling:
2 cups diced rhubarb
3/4 cup sugar
1 (3 oz.) package strawberry jello
1 tablespoon lemon juice
2 cups whipped topping

Cook rhubarb and sugar over low heat until tender.Stir often and watch carefully. Add dry jello. Stir until jello is dissolved, let cool. Add lemon juice, cool to room temperature, fold into whipped topping. Pour into cooled crust and refrigerate for several hours. This may also be frozen. Top with additional whipped topping when served.  

Have a great week!