Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash the rhubarb. do not peel. mash and drain the strawberries and remove the hulls. cream the butter until soft and add beaten eggs. stir until smooth. combine the sugar and the cornstarch and add to the butter/egg mixture and mix well. put fruits together in the pastry lined pie pan and pour egg mixture over the fruit. adjust crisscross pastry strips for the top. moisten the rim with cold water. bake at 450 for 10 minutes and then turn down the heat to 325 and bake until filling has thickened and the top is nicely browned, about 25 to 30 minutes. cool completely before serving. serve soon after making when flavor is best.

Target recipe: in medium saucepan, combine sugar and cornstarch; add water and lemon juice. over high heat, bring to a boil. reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. remove from heat, add gelatin and stir until dissolved. cool to room temperature. while mix cools, bake pie crust (if necessary) and clean and hull strawberries. stir in strawberries; turn into prepared pastry shell. chill 4 to 6 hours or until set. serve with whipped cream if desired. refrigerate leftovers.