Strawberry-Rhubarb Meringue Pie

• 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

1. Coat a 9" pie plate with cooking spray.
2. Pour in crumbs and press to form an even layer.
3. Bake in a preheated 375* F oven for 10 minutes.
4. Mash 1 1/2 cups strawberries with rhubarb, salt, and 1/2 cup sugar in a pot over medium heat.
5. Bring to a boil; stir in gelatin.
6. Remove from heat; add 1 tsp vanilla and remaining strawberries.
7. Mix egg whites and cream of tartar in a bowl; beat until soft peaks form.
8. Add remaining sugar and remaining vanilla; beat until stiff.
9. Spoon berries onto piecrust; top with meringue.
10. Bake for an additional 12 minutes.
11. Let cool; refrigerate at least 3 hours.
12. Enjoy!

canola oil cooking spray, graham cracker crumbs, strawberries, rhubarb, sugar, sugar, salt, unflavored gelatin, vanilla, egg white, cream of tartar

Taken from www.food.com/recipe/strawberry-rhubarb-meringue-pie-310703 (may not work)