Pink Rhubarb Pie

Preparation info
    • Difficulty

      Medium

Appears in
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

For dieting pie eaters—nonfat dry milk substitutes for whipped cream

Ingredients

Method

Filling

Combine rhubarb, water and sugar in saucepan; cover and cook about 5 minutes, or until rhubarb is just tender, but a little firm. There should be 2 c. cooked rhubarb.

  • Add gelatin to hot rhubarb and stir until it is dissolved. Reserve ¾ c. of this mixture for glaze. Cool at room temperature.
  • Chill remaining rhu