Rhubarb & Cherry Pie with Wellington Crackers Crust
Takes , serves 4.
Ingredients
3 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
1 cup water
2 packages (3 ounces each) strawberry gelatin
1 cup Reese Maraschino Cherries
Whole fresh strawberries for decoration
Whipped cream for decoration
For the Crust:
1 box traditional Wellington Crackers
1 tablespoon sugar
3 tablespoon butter, unsalted and melted
Instructions
For the crust, add Wellington Traditional Crackers into a food processor along with the melted butter and sugar, process until you have a coarse consistency. Add your crust mixture into a baking dish and press into the form with a cup or use your hands. Set aside.
In a saucepan, bring rhubarb and water to a boil; remove from the heat and stir in Reese Maraschino Cherries then blend this mixture with an immersion blender. Add gelatin and stir until dissolved; cool. Chill until it begins to thicken.
Pour the filling into the crust. Chill 2 hours or until firm.
Top with whipped cream, whole strawberries and Reese Maraschino Cherries.
