Rhubarb Chantilly Cream Pie



This is a nice light, slightly tart Rhubarb dessert.  Pour the filling in a ready made Graham Crust it becomes a Pie, or pour the filling in a Parfait Glass and it becomes a Mousse.  Either way it is a nice summer treat. This is enough filling for two pies or one night serve the dessert as a Parfait (served this way it is gluten free as well), next night bring the the pie to a potluck.
  • 8 cups if Rhubarb, chopped
  • 1 1/2 cups sugar (more if you like it sweeter)
  • 1 large 8 serving package of Strawberry flavored Jello
  • 4 cups of chopped Strawberries
  • 2 cups of whipping cream, whipped
  1. Combine the Rhubarb and sugar in a pot.
  2. On medium heat cook until the Rhubarb is soft about 15 minutes.
  3. Remove from the heat, add the Jello, stirring well until all the crystals are dissolved.
  4. Put in the refridgerator until it begins to set and is the consitancy of raw egg whites.
  5. Add the chopped Strawberries.
  6. Fold in the whipped cream.
  7. Pour into graham wafer crust.
  8. This is enough filling for two pie crusts.
  9. Top with additional whipped cream and decorate with Strawberries.

Share this

Related Posts

Previous
Next Post »