rich pastry for 2-crust pie
1 1/2 lb. rhubarb
1 1/2 c. sugar
2 tbsp. flour
1/2 tsp. salt
2 tbsp. dry strawberry jello
1 tbsp. butter

Have pie crust made and ready. Wash and cut rhubarb into small pieces. Add to pie shell, rounding to 1-inch deep. Combine sugar, flour, salt and jello. Mix well and sprinkle over rhubarb; dot with butter. Add top crust and make a few slits in the top crust with knife for air vents.

Bake in preheated 425°F oven for 40 to 50 minutes.