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Rhubarb Chiffon Pie

COOK MODE
Course: Desserts
Category: Pies
1st Gen Author: Norma Lybbert

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.