This recipe comes from The American Woman's Cook Book which was edited by Ruth Berolzheimer and published in 1947.

At the time of publishing this recipe a copy of the book is available secondhand in the Hub-UK Bookstore <click here>

Ingredients

2 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

Method

• Soften gelatin in water.

• Heat rhubarb and sugar to boiling, add gelatin and stir until dissolved.

• Cool.

• When mixture begins to thicken fold in whipped cream.

• Pour into pie shell and chill.

Serves 4 - 5

The American Woman's Cook Book, 1947