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Pink Rhubarb Pie
Preparation info
- Difficulty
Medium
Appears in
Published 1965
For dieting pie eaters—nonfat dry milk substitutes for whipped cream
Ingredients
- Baked 9" low-calorie pie shell (Chapter 2)
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