Party Rhubarb Pie
1 baked pie shell 2 cups diced rhubarb 1 cup sugar 1 (3 oz. package raspberry jello) 1 can (1 cup) evaporated milk, chilled 1 tablespoon lemon juice
Combine the rhubarb and the sugar. Cook slowly until tender. Add the raspberry jello and stir gently until dissolved. Cool Add lemon juice. Whip the evaporated milk until thick enough to hold peaks and fold into the rhubarb mixture. Pour into the crust and chill.
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