Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 1 (3 oz.) package lemon gelatin
- 3/4 cup boiling water
- 1/3 to 1/2 cup sugar (this depending on the sweetness of the rhubarb)
- grated peel of one lemon
- juice of one lemon
- 1 cup whipping cream
- 2 cups cooked, sweetened rhubarb
- 1 ready baked pie shell
From: Betty Ann Wolfgram, of West Bend, WI
In a bowl, dissolve the gelatin in boiling water. Add the sugar, lemon peel and juice. Mix well, then chill until consistency of an unbeaten egg white.
In another bowl, whip the cream and fold in the rhubarb.
Now fold the gelatin mixture with the rhubarb; spoon into the baked pie shell.
No baking needed. Chill until firm before serving.
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