Strawberry- Rhubarb Dump Pie
Rhubarb! My Montana friends are familiar with this vegetable, but if you're not, it's considered a spring vegetable. Rhubarb is very sour and hearty. It's a perennial, meaning it comes back year after year. The first time Josh saw it, he thought it was big lettuce leaves, which is fair. Rhubarb has a pink stalk that is edible, but the leaf part is poisonous—so no salads here! You can also buy rhubarb when it's in season, which is summertime. This recipe pairs AMAZINGLY with Wilcox's Vanilla Ice Cream!
INGREDIENT LIST
Fresh Produce:
4 cups chopped rhubarb
2 cups sliced strawberries
Dry Ingredients:
1 package yellow cake mix
1 package of Jell-O (strawberry or cheesecake flavor) I prefer sugar free :)
¼ cup or less of white sugar
Wet Ingredients:
1 cup warm water
¼ cup butter
Instructions
Oven to 375 F
Spray pie or 9 x 13 pan with olive oil
Dump strawberries and rhubarb into pan
Sprinkle 1/4 cup of white sugar on top
Sprinkle Jello-mix
Dump cake mix
Add butter and water
Optional Toppping (suggested by girlfriends while eating it!)
1/4 Cup brown sugar, 1 Cup of oatmeal, melted butter. Mix together and crumble on top
Cook for 45-50 minutes!
Serve with ice cream and enjoy this traditional Montana dessert on a hot summer night!
