How do you make strawberry rhubarb pie with a graham cracker crust out gelatin?

You can't use gelatin to make a strawberry rhubarb pie with a graham cracker crust.

Here's why:

* Gelatin is a setting agent. It's used to solidify liquids, like in jello or panna cotta. It won't create the structure of a pie filling.

* Strawberry rhubarb pie filling needs to be cooked. The fruit needs to soften and release its juices, which is achieved through baking, not gelatin.

* The graham cracker crust provides the structure for the pie. It's baked separately and acts as a container for the filling.

To make a strawberry rhubarb pie with a graham cracker crust, you'll need:

* Graham cracker crust: You can buy a pre-made crust or make your own by crushing graham crackers and mixing them with butter.

* Strawberry rhubarb filling: This is made by combining chopped strawberries and rhubarb with sugar and cornstarch. The filling is then baked until thickened.

Here's a basic recipe for strawberry rhubarb pie:

Ingredients:

* 1 (9-inch) graham cracker crust

* 4 cups chopped rhubarb

* 4 cups sliced strawberries

* 1 cup granulated sugar

* 1/4 cup all-purpose flour

* 1/4 teaspoon salt

* 1 tablespoon butter

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a large bowl, combine rhubarb, strawberries, sugar, flour, and salt.

3. Pour filling into the prepared graham cracker crust.

4. Dot the top with butter.

5. Bake for 45-55 minutes, or until the filling is bubbly and thickened.

6. Let cool completely before serving.

Enjoy!