In a medium saucepan, combine rhubarb and 1.5 cups water. Cook and stire over medium heat 15 mins or until tender. Remove from heat; stir in sugar and gelatin mix until combined. Cover and refrigerate 2 hours.
Stir pineapple, chopped strawberries and almond extract into rhubarb mixture; fold in whipped topping. Spoon mixture into pie shell. Cover and refrigerate 4 hours or until set.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	168.87 Kcal (707 kJ)
Calories from fat	57.41 Kcal
		% Daily Value*
Total Fat	6.38g	10%
Sodium	131.37mg	5%
Potassium	178.7mg	4%
Total Carbs	26.13g	9%
Sugars	12.06g	48%
Dietary Fiber	1.7g	7%
Protein	2.05g	4%
Vitamin C	12.6mg	21%
Iron	0.8mg	4%
Calcium	47.1mg	5%

Amount Per 100 g
Calories	177.05 Kcal (741 kJ)
Calories from fat	60.19 Kcal
		% Daily Value*
Total Fat	6.69g	10%
Sodium	137.73mg	5%
Potassium	187.35mg	4%
Total Carbs	27.4g	9%
Sugars	12.64g	48%
Dietary Fiber	1.78g	7%
Protein	2.15g	4%
Vitamin C	13.3mg	21%
Iron	0.8mg	4%
Calcium	49.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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