Rhubarb pies                                                          Main page/Hoof bladsy                                  Home Strawberry and Rhubarb pie 1 ¼ cup sugar ¼ cup flour 1 cup fresh strawberries 2 cups diced rhubarb 1 recipe hot water pastry 2 tablespoon butter Sift sugar and flour together and combine ¾  of it with fruit. Line piepan with pastry, sprinkle remaining dry mixture over bottom and add filing. Dot with butter and arrange pastry stripes over top in lattice design. Bake in hot over (425°F) 10 min, reduce to moderate (350°F) and bake 30 min longer or until fruit is tender. Makes 1 ( 9-inch) pie. Rhubarb whipped cream pie 2 tablespoon unflavored gelatin ½ cup cold water 2 ½ cups stewed rhubarb 1 cup sugar 1 cup heavy cream, whipped 1 Ceral flake pie shell Soften gelatin in water.  Heat rhubarb and sugar to boiling, add gelatin and stir until dissolved.Cool: when mixture begins to thicken fold in whipped cream.Pour into pie shell and chill. Makes 1 (9-inch) pie. Rhubarb cream pie 1 cup sugar 3 tablespoons flour 2 ½ cups stewed rhubarb 2 egg yolks, slightly beaten ½ cup orange juice Grated rind of 1 orange 1 tablespoon butter 1 baked pastry shell 1 recipe Merringue I Sift sugar and flour together, add to rhubarb and cook slowly until thickened, stirring constantly.Stir into egg yolks, return to heat and cook 1 min longer. Remove from heat, add orange juice, rind and butter. Cool.Pour into pastry shell, cover with meringue and bake. Make 1 (9-inch) pie.