Thaw rhubarb, if frozen, but do not drain. In medium saucepan combine rhubarb and water. Cook and stir over medium heat for 15 minutes or until tender. Remove from heat and stir in sugar and strawberry gelatin until combined. Cover and chill for 2 hours.
Stir pineapple, chopped strawberries, and almond extract into rhubarb mixture. Fold in dessert topping. Spoon into pie shell. Cover and chill for 4 hours or until set
Important Wal-Mart Disclaimer: All content, including but not limited to, recipe and health information provided in In Stores Now, is for educational purposes only. Such content is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. Such content does not cover all possible side effects of any new or different health program. Consult your medical professional for guidance before changing or undertaking a new diet or exercise program. Advance consultation with your physician is particularly important if you are under eighteen (18) years old, pregnant, nursing, or have health problems.
