Grandma’s Rhubarb Strawberry Pie with Jello

A pink rhubarb strawberry pie in a graham crust topped with strawberries and whipped cream.

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.

A pink pie in a graham crust topped with strawberries and whipped cream.

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. 

A pink pie in a graham crust topped with strawberries and whipped cream.

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.

A pink pie in a graham crust topped with strawberries and whipped cream.

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. 

A pink pie in a graham crust topped with strawberries and whipped cream.

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. 

A pink rhubarb strawberry pie in a graham crust topped with strawberries and whipped cream.

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.  

A pink rhubarb strawberry pie in a graham crust topped with strawberries and whipped cream.

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. 

Three pink rhubarb strawberry jello desserts in cups with strawberries and cream.

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.

A pink rhubarb strawberry jello dessert in a cup with strawberries and cream.

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.

Three pink rhubarb strawberry jello desserts in cups with strawberries and cream.

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Yield: 18 servings

Grandma's Rhubarb Strawberry Pie with Jello

A pink pie in a graham crust topped with strawberries and whipped cream.

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! 

Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 5 hours
Total Time 5 hours 20 minutes

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

  1. Mix melted butter, sugar, and graham crumbs in a bowl.
  2. 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

  1. Stew the rhubarb with water in a saucepan until it’s soft. 3-5 minutes.
  2. Remove the pan from the heat and add sugar and strawberry jello. Stir together well so everything is dissolved.
  3. Cool down the jello mixture to room temperature, then place it in the fridge to set.
  4. Once the jello has begun to set (about 1 hour), mix in the cut strawberries and cream.
  5. 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:

18

Serving Size:

1

Amount 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.

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30 comments

  1. manov

    Grandma’s recipes are the best. Strawberry is one of my favorite fruit too. Love the look of this delicious dish. Picture perfect.

    Reply

    1. Bernice Hill

      They really are. I’m so glad my aunt took the time to write down so many of her recipes for us!

      Reply

  2. Sharon

    “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!

    Reply

    1. Bernice Hill

      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.

      Reply

  3. Jess

    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!

    Reply

    1. Bernice Hill

      Yes! It’s so loved in our family that my sister made it in small plastic champagne glasses for her wedding reception.

      Reply

  4. Eva

    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!

    Reply

    1. Bernice Hill

      Thank you Eva. I’m a sucker for graham crusts too!

      Reply

  5. Nancy @instanomss

    what a lovely pie!! I love rhubarb and strawberries toO! DD would love these !

    Reply

    1. Bernice Hill

      It’s pretty much my favourite spring combination…so delicious!

      Reply

  6. Lori | The Kitchen Whisperer

    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!

    Reply

  7. Veronika

    My mouth is watering just looking at these photos! Love strawberry pies, rhubarb makes it even better!

    Reply

    1. Bernice Hill

      It’s one mouth watering combo!

      Reply

  8. Leslie

    I seriously LOVE family recipes! Any recipe that can last more than one generation is a keeper! This looks amazing!

    Reply

    1. Bernice Hill

      Isn’t that the truth? It’s amazing how recipes and flavours are passed down as memories.

      Reply

  9. Pam Greer

    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!

    Reply

    1. Bernice Hill

      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.

      Reply

  10. Tammy

    You know I’ve never had a gelatin pie before but what a lovely and refreshing idea for a summertime dessert! This is lovely!

    Reply

    1. Bernice Hill

      It’s a perfect no-bake summer treat!

      Reply

  11. Sharon

    This is a delicious combination of summer flavors of strawberries, rhubarb, and of course lots of creamy whipped cream!

    Reply

    1. Bernice Hill

      Can’t go wrong with a ‘fluff’!!

      Reply

  12. Ramona

    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.

    Reply

    1. Bernice Hill

      The combo is a classic, I hope you do get to try it!

      Reply

  13. Terri

    I love retro desserts like this! Thanks for bringing back strawberry jello desserts like this- I miss them!

    Reply

    1. Bernice Hill

      Can’t go wrong with retro…unless maybe 70’s jello recipes LOL

      Reply

  14. Kelly Neil

    Grandma’s recipes are the best recipes! I can taste the nostalgia already. So fun!

    Reply

    1. Bernice Hill

      I called and let her know I posted her recipe. She had a good giggle.

      Reply

  15. Isabelle @ Crumb

    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!

    Reply

    1. Bernice Hill

      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!

      Reply

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