We had so much rhubarb at the end of the garden season. I wanted to make something a little different than the standard strawberry rhubarb pie.
MY rhubarb was very green, so the pie ended up looking green as well. A little lighter than pistachio. I think if the rhubarb was more red, it would have had a lovely pink color.
Stewing the rhubarb with the sugar infuses some of the sugar into the tart fruit. It is still tart, but not overpoweringly so.
The gelatin does its job nicely. The pie is smooth and creamy. The best part is that it stays together beautifully. I hate when you cut a cream pie and the filling oozes out everywhere!
Mixing the gelatin mixture with the whipped cream helps give it some bulk. It also gives it that super creamy texture.
I loved the cereal crust with this pie. It was a nice bit of crunch to go with the smoothness of the filling.
I garnished each slice with additional whipped cream. This pie was a great hit!
RHUBARB WHIPPED CREAM PIE
2 Tablespoons Gelatin
1/2 Cup Cold Water
2 1/2 Cups Stewed Rhubarb
1 Cup Sugar
1 Cup Heavy Cream, Whipped
1 Cereal Flake 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.
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