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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Rhubarb Chiffon Pie Recipe

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This recipe for Rhubarb Chiffon Pie is from Limback Legacy, 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:  
2 c. rhubarb, chopped and cooked
1 1/2 to 1 3/4 c. sugar
1 (3-oz.) box strawberry Jello
1 (14.5-oz) can evaporated milk
1 (9-inch) pie shell, baked
Directions:
Directions:
Cook rhubarb in little water, add Jello while rhubarb is hot and stir till dissolved. Stir in sugar. Cool.
Chill evaporated milk by putting in small bowl and placing in freezer till it crystallizes; then whip. Whip the rhubarb mixture; fold in whipped milk and pour in baked pie shell

 

 

 

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