RHUBARB CHEESECAKE
(Serves 6)

3/4 C. GRAHAM CRACKER CRUMBS
2 T. BUTTER
2 C. FINELY CHOPPED RHUBARB
1/3 C.+3 T. SUGAR
3/4 C. WATER
1 ENVELOPE PLAIN GELATIN
1 8 OZ. PACKAGE CREAM CHEESE (CUT INTO CHUNKS)1/2 C. THINLY SLICED STRAWBERRIES.

 

 

 

OVEN 350o

POUR CRUMBS INTO 9 INCH PIE PAN.
DRIZZLE BUTTER ON CRUMBS AND MIX WITH FINGERS. MOLD INTO PAN TO FORM A CRUST.
BAKE 10 TO 15 MINUTES TO GOLDEN BROWN. COOL
IN 2 QT. PAN, BRING RHUBARB, SUGAR AND 1/2 C. WATER TO BOIL OVER HIGH HEAT.
LOWER HEAT AND SIMMER ABOUT 6-7 MINUTES UNTIL RHUBARB IS TENDER
POUR 1/4 C. COLD WATER IN BLENDER. SSPRINKLE GELATIN OVER IT AND LET STAND 2 MINUTES.
POUR THE RHUBARB MIXTURE INTO THE BLENDER.
BLEND UNTIL EVERYTHING IS PUREED AND SMOOTH. ADD CREAM CHEESE AND BLEND AGAIN TO SMOOTH.
POUR INTO PIE SHELL AND CHILL FOR AT LEAST 2 HOURS.
DECORATE WITH SLICED STRAWBERRIES.