1 (9 in.) unbaked double pie crust
4 c. fresh rhubarb, cut into 1/2 in. pieces
1 c. sugar, divided
1 c. water
1 (3 oz.) pkg. strawberry flavor gelatin
1/4 c. cornstarch
1/2 tsp. cinnamon
2-3 drops red food coloring, optional

Heat oven to 425 degrees. Bring rhubarb, 1/2 cup sugar and water to a boil in saucepan. Simmer 5 to 10 minutes or until rhubarb is almost tender. Combine remaining 1/2 cup sugar, gelatin, cornstarch and cinnamon in small bowl. Stir into rhubarb and boil one minute. Add food color if desired. Spoon into unbaked pie shell. Moisten pastry edge with water.

Cover with top crust. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design top crust. Lattice top may be used.

Bake at 425 degrees for 30 minutes or until golden brown. Cool to room temperature before serving.

Omit 1 cup rhubarb and strawberry gelatin, and add

1/2 c. frozen or fresh raspberries
1/2 c. cran-raspberry sauce
1 egg

Cinnamon may also be omitted to taste.