Rhubarb & Cherry Pie with Wellington Crackers Crust

Rhubarb & Cherry Pie with Wellington Crackers Crust

Takes , serves 4.


  • 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


  1. 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.
  2. 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.
  3. Pour the filling into the crust. Chill 2 hours or until firm.
  4. Top with whipped cream, whole strawberries and Reese Maraschino Cherries.
Recipe Creator: Ania @the.friesen.kitchen