Rhubarb Chiffon Pie
Ingredients:

  • Baked pie shell

  • 2 cups finely cut Washington Rhubarb

  • 1 envelope unflavored gelatin

  • 2 tablespoons lemon juice

  • 2 cups sugar

  • 4 eggs

  • ¼ teaspoon salt

    		•
    Directions:
    Cook the chopped rhubarb and sugar together for 10 minutes.  Add the slightly beaten egg yolks and cook in upper part of double boiler until egg is cooked.  Add gelatin and lemon juice, stir until gelatin dissolves and chill.  when mixture begins to thicken, beat it and fold in stiffly beaten egg whites. Pour into baked pie shell and chill.

     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us