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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rhubarb Bavarian Pie Recipe

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This recipe for Rhubarb Bavarian Pie is from The Wilder We Get-- The Better We Eat !, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C. Rhubarb 1 1/2 C. Sugar 1 1/2 Envelopes Knox Gelatin dissolved in 1/3 C. Wter 1/4 C. Lemon Juice 1/2 t. salt 1 C. Vanilla Ice Cream 3/4 C, Chilled and Whipped Cream
Directions:
Directions:
Sprinkle Sugar over Rhubarb. Let stand 10 minutes. Simmer over low heat till tender. Add gelatin mixture, lemon juice and salt. Simmer till slightly thick and cool. Beat Cream very stiff. Fold into rhubarb. Then stir in softened ice Cream. Pile into 10 inch baked crust and chill.
Personal Notes:
Personal Notes:
When I was 9 or 10 I stayed in town-we lived on a farm probably 10 miles out- so I could go to Catholic School. One of the few things I had fun there was watching her make pie. She would twirl the finished pie around with one hand and cut off the ragged edges of the crust with a knife with the other. What a show it was! I could have the trimmings when she was through.

 

 

 

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