In Grandma’s Rhubarb Strawberry Pie with Jello, rhubarb and strawberries combine with cream to make a no bake dreamy dessert in a graham crumb crust. It won’t take long before this cool and creamy vintage recipe becomes a family favourite!
Grandma’s Rhubarb Strawberry Pie with Jello
This simple dessert tastes like fluffy clouds of rhubarb and strawberries. It’s made the way grandma made it, with simple ingredients and a package of strawberry jello. The creamy mousse-like texture contrasts perfectly with the crunchy graham crumb crust and fresh strawberries. With a little bit of chilling time, you’ll have the perfect vintage dessert to serve to your family.
While you’re waiting for the dessert to set, chill out in the shade for some pea shelling. Freshly shelled peas are the perfect side dish with cream and basil. Round out your belly (I mean, MEAL) with crispy golden Country Fried Pork Chops. It’s comfort food at it’s finest, just like Grandma makes.
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A Family No Bake Recipe
Guys. Grandma was doing no-bake desserts before they were cool. This recipe was taken directly from the pages of our cherished family cook book where it is referred to as ‘Rhubarb Fluff’. Her original recipe is bare bones and I remember it turning out runny or extra chunky more than a few times back in the day.
I used her recipe, but made sure to record exact quantities and timing so that it turns out right every time for you (and me!).
Be warned, this recipe makes a full 9 x 13 pan full because our family is BIG. You can either half the recipe (use the small box of jello), make two pies, or a pie/dessert in a jar combination.
Do I Have to Make My Strawberry Pie with Jello?
There’s no shame in the jello game. It’s what is needed for this dreamy pie filling to set. Without it, you would have Rhubarb Strawberry Cream Soup. While the soup would be delicious, it’s not quite what we’re going for here. Be sure to buy the large 6 oz (170 g) size or you won’t have enough gelatin to set the pie filling.
Use the Best Ingredients For Tasty Results
The ingredients list for this special dessert is pretty short. Just rhubarb, strawberries, graham crumbs, butter, jello, and sugar. To get the BEST tasting Rhubarb Strawberry Fluff, use fully ripened fresh strawberries while they are in season.
If you don’t have the absolute best strawberries, leave them out. I’m not kidding. Grandma often made this dessert with just rhubarb, relying on the jello to add all the strawberry flavouring.
You may also be tempted to skimp on the sugar. Don’t do it, my grandma is watching! There’s a reason she’s known for this dessert and for sugar loading…
Finally, just use a fresh box of graham crumbs. Don’t be tempted to use the box that’s been open in your cupboard for 6 months…no one likes a stale pie crust.
How to Make the Best Rhubarb Strawberry Fluff
This recipe is so dang simple my Grandma could make it while shelling peas, frying chicken, and mixing a drink. We all know how to mix up a graham crust, right? Melted butter, sugar, and graham crumbs mixed in a bowl, then patted down in the intended dessert vessel. Take care not to make the crust too thick if using pie plates.
Next, stew the rhubarb with water in a saucepan until it’s soft. It really only takes a few moments to soften, so do pay attention. Remove the pan from the heat and add sugar and strawberry jello. Stir it all together, so there are no remaining crystals to crunch down on.
Then, cool down the jello mixture. You can just cool it to room temperature, then place it in the fridge to set or place the hot pot in the fridge. Someone somewhere is poo-pooing this, so if you want to be ‘fridge safe’, cool it to room temperature first.
Once the jello has begun to set, mix in the cut strawberries and cream. If you forget and it’s set solid…you’ll end up with chunks of jello and rhubarb in strawberry cream soup. Set a timer and check on the damn jello.
Finally, pour the filling into the pan (s) and refrigerate for another 4-5 hours so it sets nicely.
How to Finish Rhubarb Strawberry Pie with Jello
My grandma always saved 1/4 cup of the graham crumb mixture to scatter over the finished dessert just before serving. It’s also delicious with freshly whipped cream (whip 1 cup whipping cream until soft peaks stage, then drizzle in 2 tbsp sugar and 1 tsp vanilla extract and whip until hard peak stage) and cut fresh strawberries.
How to Store Rhubarb Strawberry Pie
You have leftover Rhubarb Strawberry Fluff?! This is a RARE occasion in our family but sometimes we needed to put some aside for the guys out working in the field. In that case, just cover with plastic wrap and chill.
I wouldn’t recommend freezing this dessert, just eat it until it’s gone or share with a neighbour. That’s what Grandma would do.
Grandma's Rhubarb Strawberry Pie with Jello
In Grandma's Rhubarb Strawberry Pie, rhubarb and strawberries combine with cream to make this no bake cool and creamy dessert in a graham crumb crust. It won't take long before this vintage recipe becomes a family favourite!
Ingredients
FOR THE BASE
- 2 cups graham crumbs
- 1/2 cup sugar
- 1/3 cup unsalted butter; melted
FOR THE FILLING
- 2 cups rhubarb; chopped into 1/2 inch pieces.
- 1 cup water
- 1 6 oz (170 g) package strawberry jello
- 2 cups whipping cream
- 2 cups strawberries; hulled and chopped
- 3/4 cup sugar
TO SERVE
- whipped cream
- fresh strawberries
Instructions
FOR THE BASE
- Mix melted butter, sugar, and graham crumbs in a bowl.
- Press them down in the intended dessert vessel (9 x 13 inch pan, 2 pie plates, etc.) Take care not to make the crust too thick if using pie plates.
FOR THE FILLING
- Stew the rhubarb with water in a saucepan until it’s soft. 3-5 minutes.
- Remove the pan from the heat and add sugar and strawberry jello. Stir together well so everything is dissolved.
- Cool down the jello mixture to room temperature, then place it in the fridge to set.
- Once the jello has begun to set (about 1 hour), mix in the cut strawberries and cream.
- Pour the filling into the pan (s) and refrigerate for another 4-5 hours so it sets nicely.
TO SERVE
Finish by scattering 1/4 cup of the graham crumb mixture over the finished dessert just before serving. It’s also delicious with freshly whipped cream and cut fresh strawberries.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 218Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 86mgCarbohydrates: 22gFiber: 1gSugar: 16gProtein: 2g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
This makes a nice Strawberry pie, but couldn’t taste the rhubarb- even after adding another cup of it to the mix. I will have to look for a different recipe to get the taste I’m looking for.
Maybe you’re just looking for a rhubarb pie? This recipe highlights the flavours of both strawberries and rhubarb. They compliment each other in the most delicious way.
Warning: I only wanted one pie, so I halved the recipe. However, I didn’t think to adjust the time for cooling in the fridge as the mixture begins to gel. I set a timer, but after the recommended one hour it was close to solid. I warmed it a bit on the stove before adding the berries and cream, but I am not sure it will be successfully resurrected.
Oh, I have forgotten to check it after an hour…as long as you can stir it and break it up it can still be okay. Hope it was okay for you.
I have such a soft spot for these kinds of old-fashioned desserts. I think it’s because they remind me so much of my own grandmaman, who was famous (or is it infamous?) for her Jell-O salad molds. Adding this to my list of things to make over the summer, because I love me a fancy no-bake dessert!
What a thing to be famous for! I’m thankful that my only brush with jello mold salads was the lime/cottage cheese, and horseradish salad my aunt was famous for. Jello dessert is much more my speed!
Grandma’s recipes are the best recipes! I can taste the nostalgia already. So fun!
I called and let her know I posted her recipe. She had a good giggle.
I love retro desserts like this! Thanks for bringing back strawberry jello desserts like this- I miss them!
Can’t go wrong with retro…unless maybe 70’s jello recipes LOL
This pie looks absolutely divine – I have never tried strawberry and rhubarb combo. I bet it is really nice. I will have to make this urgently. Looks too good to miss.
The combo is a classic, I hope you do get to try it!
This is a delicious combination of summer flavors of strawberries, rhubarb, and of course lots of creamy whipped cream!
Can’t go wrong with a ‘fluff’!!
You know I’ve never had a gelatin pie before but what a lovely and refreshing idea for a summertime dessert! This is lovely!
It’s a perfect no-bake summer treat!
Oh, this was my favorite dessert growing up! Thanks so much for posting this so I can have it again and share it with my grandchildren!
No way…that’s so awesome!! I’m glad we have this in common and really excited to see it passed down to your grandchildren.
I seriously LOVE family recipes! Any recipe that can last more than one generation is a keeper! This looks amazing!
Isn’t that the truth? It’s amazing how recipes and flavours are passed down as memories.
My mouth is watering just looking at these photos! Love strawberry pies, rhubarb makes it even better!
It’s one mouth watering combo!
Grandma’s recipes rule! This looks so delicious and light! Definitely perfect for summer! Adding this to my summer pie list of things I NEED to make!
Thanks Lori…enjoy!!
what a lovely pie!! I love rhubarb and strawberries toO! DD would love these !
It’s pretty much my favourite spring combination…so delicious!
I have the feeling that this vintage recipe must have been really trendy back in the day! As much as I am a sucker for cheesecake biscuit bases, I must admit that when I saw the individual servings in glasses I was even more hooked. The colour this rhubarb fluff has is everything and I just want to see it!
Thank you Eva. I’m a sucker for graham crusts too!
I love the option of putting it in a glass or with the crust. Great idea! My hubby doesn’t love pie crust so now everyone is happy!
Yes! It’s so loved in our family that my sister made it in small plastic champagne glasses for her wedding reception.
“Just eat it until it’s gone” … I LOVE this advice. lol My grandma also made a similar fluffy strawberry dessert that we DEVOURED. I imagine a lot of our grannies would have made great food bloggers!
YES!! It’s a classic. Grandma didn’t have a fridge full of leftovers, I’d imagine she’d have no time for food blogging.
Grandma’s recipes are the best. Strawberry is one of my favorite fruit too. Love the look of this delicious dish. Picture perfect.
They really are. I’m so glad my aunt took the time to write down so many of her recipes for us!