Rhubarb Chiffon Pie - cooking recipe

Ingredients

2 c. cut up rhubarb
1 envelope plain gelatin
2 egg whites
1/4 c. whipping cream, whipped
3/4 c. sugar
1/4 c. cold water
1/4 c. sugar

Preparation

Combine rhubarb and sugar. Cook until tender. Add gelatin which has been softened in 1/4 cup water.
Stir until gelatin is dissolved. Chill.
When mixture has thickened, add beaten egg whites and whipped cream.
Pour into cooked pie shell. Chill before serving.
May top with more whipped cream.