Rhubarb Chiffon Pie

Ingredients

1 package (3 ounce) lemon-flavored gelatin
3/4 cup boiling water
1/3 cup sugar
1 teaspoon freshly grated lemon rind
1 tablespoon freshly squeezed lemon juice
1/2 cup Roberts Whipping Cream
2 cups sweetened cooked
rhubarb 1-9 inch baked crust

Preparation

Dissolve gelatin in boiling water; add sugar, lemon rind and lemon juice, stirring until thoroughly mixed; chill mixture until slightly thickened. Using clean beaters, whip whipping cream until stiff peaks form; fold in cooked rhubarb; fold into gelatin mixture. Spoon filling into baked pie crust and chill until firm. (Keep refrigerated.)

Yield: one 9 inch pie