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Recipe for family meals :

Rhubarb Whipped Cream Pie

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


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


  • 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