1 lb. or 3 c. cut up rhubarb
3/4 c. sugar
1 tbsp. lemon juice
Dash of salt
1 (3 oz.) pkg. strawberry Jello
1 (5 1/3 oz.) can chilled evaporated milk
1/2 pt. strawberries
In saucepan, heat 1/4 cup water. Add rhubarb, sugar, lemon juice and salt. Simmer 5 minutes. Refrigerate about 2 hours until chilled. Dissolve gelatin in 1/2 cup boiling water. Refrigerate 20 minutes or until jelled.
In medium bowl with high speed, beat undiluted evaporated milk and gelatin until soft peaks form. With spatula fold in strawberries and rhubarb; refrigerate about 20 minutes. Pour into pie crust. Refrigerate overnight.
Mix together the following: 2 tbsp. butter, melted 3 tbsp. sugar
Press into 9 inch pie plate. Bake 8 minutes at 400 degrees. Cool.
