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Rhubarb Chiffon Pie Recipe

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This recipe for Rhubarb Chiffon Pie is from The Foods We Love, 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:  
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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