"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rhubarb Swirl Pie Recipe

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This recipe for Rhubarb Swirl Pie, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Renfrow
Added: Wednesday, September 22, 2004

Category:
Category:

Ingredients:  
Ingredients:  
3 cups diced rhubarb
3/4 cup sugar
1 (3 ounce) package strawberry Jell-O
1/4 teaspoon strawberry flavorings (optional)
1 (3 ounce) package instant vanilla pudding
1-1/2 cups milk
1/4 teaspoon vanilla
1 (8 ounce) package cool whip (thawed)
1 (9) graham cracker pie crust

Directions:
Directions:
Mix rhubarb and sugar - let stand 1 hour. Cook rhubarb in heavy pan and simmer until tender. Remove from heat and add Jell-O and strawberry flavoring. Stir until dissolved. Cool until syrupy. Prepare pudding, milk and vanilla. When thickened - add whip cream. Blend well. Pour rhubarb into pudding mixture. Swirl spoon while putting into crust. Refrigerate several hours or overnight. (May use the crumb crust that e used. 1 cup flour, 1/2 cup butter, 1/2 cup chopped nuts, fine. Bake 15 minute at 375 degrees.

Number Of Servings:
Number Of Servings:
6

 

 

 

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