What's the Deal with Rhubarb? by Mountain Breeze




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Rhubarb Whipped Cream Pie
  • 2 Tbsp. unflavored gelatin
  • 1/2 cup cold water
  • 2 1/2 cups stewed rhubarb
  • 1 cup sugar
  • 1 cup heavy cream, whipped
  • 1 pie shell
  1. Soften gelatin in water
  2. Heat rhubarb and sugar to boiling
  3. Add gelatin and stir until disolved
  4. Cool
  5. When mixture begins to thicken fold in whipped cream
  6. Pour into pie shell and chill


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Recipe is believed to be accurate but is not guaranteed. Recipe is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission.



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All Recipes in this section compliments of Jennifer Varney Sturm