Strawberry Rhubarb Icebox Pie 

 

Ingredients:
1/4 cup cornstarch
3/4 cup water
3/4 cup sugar
4 1/2 cups chopped rhubarb stalks (about 1 1/4 pounds), or one 20-ounce bag frozen chopped rhubarb
2 cups fresh strawberries, hulled, or frozen strawberries, thawed
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 prepared crumb crust
 

Directions:
Combine the cornstarch and 1/4 cup of the water in a small bowl and stir until the mixture is combined.

Combine the sugar, rhubarb, and the remaining 1/2 cup of water in a medium-size saucepan. Bring the pot to a boil. Reduce the heat to medium-low and simmer the rhubarb until it is soft and falling apart and most of the water has evaporated, about 5 to 7 minutes. Stir in the cornstarch mixture and cook, stirring constantly, over medium heat until the mixture is thickened. Cook an additional 2 minutes. Remove the pot from the heat and stir in the strawberries, butter, and vanilla.

Scrape the mixture into the prepared crust. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.