Strawberry-Rhubarb Meringue Pie

Ingredients

• canola oil cooking spray
• 1 cup gluten-free graham cracker crumbs
• 3 cups sliced strawberries
• 1 cup rhubarb, chopped
• 1/2 cup sugar, plus
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 (1/4 ounce) envelope unflavored gelatin
• 1 1/2 teaspoons vanilla
• 1/2 cup egg white
• 1/4 teaspoon cream of tartar

Directions

1. 1

   Coat a 9" pie plate with cooking spray.

2. 2

   Pour in crumbs and press to form an even layer.

3. 3

   Bake in a preheated 375* F oven for 10 minutes.

4. 4

   Mash 1 1/2 cups strawberries with rhubarb, salt, and 1/2 cup sugar in a pot over medium heat.

5. 5

   Bring to a boil; stir in gelatin.

6. 6

   Remove from heat; add 1 tsp vanilla and remaining strawberries.

7. 7

   Mix egg whites and cream of tartar in a bowl; beat until soft peaks form.

8. 8

   Add remaining sugar and remaining vanilla; beat until stiff.

9. 9

   Spoon berries onto piecrust; top with meringue.

10. 10

    Bake for an additional 12 minutes.

11. 11

    Let cool; refrigerate at least 3 hours.

12. 12

    Enjoy!