"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Chiffon Pie Recipe

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This recipe for Rhubarb Chiffon Pie, by , is from The Foods We Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Raffety

Category:
Category:

Ingredients:  
Ingredients:  
9" pie crust
1 envelope gelatin
1/4 c. cold water
2 eggs, separated
3/4 c. sugar
1 1/2 c. cooked rhubarb sauce
1/4 t. salt

Directions:
Directions:
Soften gelatin in cold water. Cook egg yolks and 1/2 c. sugar over very low heat. Stir constantly until mixture thickens, add gelatin. Cool until thickened but not stiff. Beat egg whites and salt until frothy. Add remaining sugar gradually. Continue beating until stiff and glossy. Fold in rhubarb mixture and pour into pie shell. Chill until set, about 2 hours.

For rhubarb sauce: use about 1 pound rhubarb, sliced thin. Add 1 c. sugar and 1 T. water. Cook for 10 minutes or until rhubarb is tender.

Personal Notes:
Personal Notes:
Original recipe from the kitchen of Grandma Jeanne Dada Sawrey's mother Ruth Dada.

 

 

 

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