Rhubarb Chiffon Pie
Ingredients
- 1 baked pie shell
- 3 cups chopped rhubarb
- 1/4 cup water
- 1/2 cup sugar
- 1 Tbsp gelatin
- 2 tsp lemon juice
- 2/3 cup heavy cream
Instructions
- Combine rhubarb, water and sugar. Cook 5-10 minutes until soft.
- Soften gelatin in 1/4 cup cold water, add to rhubarb and stir until dissolved.
- Add lemon juice.
- Chill until mixture begins to thicken.
- Whip the cream and fold into the mixture.
- Pour into pie shell.
- Serve with whipped cream.
Notes
This is Grandma Ostler's recipe.