1 cup sugar
2 tablespoons cornstarch
1 cup water
1 pound fresh rhubarb, washed and cut into 1-inch pieces OR 1 package (1 pound) frozen, unsweetened cut rhubarb
1 package (3 ounces) strawberry-flavored gelatin
2 pints fresh strawberries, washed, dried and hulled
9-inch baked pie shell
1/2 cup heavy cream
1 tablespoon 10X (confectioners') sugar
Mix together the granulated sugar and cornstarch in large saucepan.
Stir in the water and rhubarb.
Cook mixture, gently stirring occasionally, just until rhubarb is tender and mixture is thickened and bubbly.
Boil for 1 minute.
Remove from heat.
Stir in the strawberry gelatin until id dissolves.
Refrigerate, stirring often, until mixture mounds when dropped from spoon.
Stir strawberries into rhubarb mixture.
Pour into pie shell; spread evenly.
Refrigerate while whipping cream.
Beat cream with 10X sugar in small bowl until soft peaks form.
Spoon into pastry bag fitted with small rosette tip.
Pipe cream in lattice pattern on top of pie.
Chill pie 4 hours or until set.