Rhubarb Bavarian Pie With Graham Cracker Crust
|Graham cracker pie crust||1|
|Sugar||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Fresh rhubarb||1 1⁄2 Pound, cut in 3/4 inch pieces|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Water||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Ground mace||1⁄8 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
Prepare Graham Cracker Pie Crust; set aside.
Sprinkle 1 cup sugar over rhubarb in a large saucepan; let stand 15 minutes.
Soften gelatin in water; set aside.
Heat rhubarb and sugar mixture to a boil over low heat; simmer 5 minutes.
Add gelatin; stir until gelatin dissolves.
Mix in vanilla and mace; chill until mixture resembles the consistency of unbeaten egg whites.
Beat egg whites until foamy; beat in remaining 2 tablespoons sugar until stiff.
Whip cream until stiff; fold beaten egg whites and cream into gelatin mixture.
Chill until filling will mound when dropped from a spoon.
Spoon into prepared shell; chill until firm, several hours or overnight.