Rhubarb Whipped Cream Pie - cooking recipe

Ingredients

2 Tbsp. unflavored gelatin
1/2 c. cold water
2 1/2 c. stewed rhubarb
1 c. sugar
1 c. heavy cream, whipped
1 pastry pie shell or graham cracker shell for 9-inch pie

Preparation

Soften gelatin in water.
Heat rhubarb and sugar to boiling; add gelatin and stir until dissolved.
Cool.
When mixture begins to thicken; fold in whipped cream.
Pour into pie shell and chill for 1 hour.