recipe comes from The American Woman's Cook Book
which was edited by Ruth Berolzheimer and published
tbsps unflavoured gelatin
1/2 cup cold water
2 1/2 cups stewed rhubarb
1 cup sugar
1 cup heavy cream, whipped
1 9-inch pie shell
rhubarb and sugar to boiling, add gelatin and
stir until dissolved.
mixture begins to thicken fold in whipped cream.
into pie shell and chill.
4 - 5
American Woman's Cook Book 1947