Monday, May 28, 2012

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.

11 comments:

  1. You had me at Rhubarb!! Smile!

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  2. ... and me at the photo! You don't have any left-over, I suppose?

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  3. I love rhubarb and had it for years on my little farm in Iowa. I came down to Arkansas and they don't have it down here that I can see anyway. I found out there was a type that you could grow down here and this is the first year I've harvested but I lost 3 of the 6 plants so there's not too much but I'll keep harvesting and eating as much rhubarb as I can get! This recipe looks so tasty and refreshing for summer! Thank you as always!

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  4. I planted rhubarb for the first time in my garden this year! That pie looks quite tasty!

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  5. Do you think you could use frozen strawberries?

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    1. Laura, I personally have not tried frozen strawberries with this recipe, but I have with others, and I see no reason why frozen could not be used. Just add the frozen berries after you add the jello and make sure that it is dissolved. It should help set the mixture quicker than using fresh berries.

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  6. Wow! you saved me! I came home from the store yesterday with rhubarb and strawberries to make a regular pie, only to find that I couldn't use my oven. I checked your blog and found this recipe today - how did you know I needed this? I had told my family to eat up the berries, but they were much happier with this lovely pie - it was delicious! Thanks so much!
    Kathy

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    Replies
    1. I am so glad that you and your family enjoyed it....I do have a sixth sense :)

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  7. Is there any liquid that goes into the pot with the rhubarb and sugar? It looks like a fabulous recipe!

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