Rhubarb Chiffon Pie
|Sliced rhubarb||4 Cup (64 tbs)|
|Sugar||2 Cup (32 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Cold water||4 Tablespoon|
|Egg||1 , separated|
|Whipping cream||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|9 inch baked pie shell||1 (A 10 Inch Shell Will Also Do)|
Wash rhubarb; cut off the leaves and root ends.
Slice into 1 lengths.
Put in glass bowl; sprinkle sugar over, cover and refrigerate, for at least 12 hours.
Turn the rhubarb sugar mixture into a pan; cover and cook over low heat without adding water until rhubarb is tender, about 20 minutes.
Soften the gelatin in the water; add the gelatin to the hot rhubarb and stir until well blended.
Beat the egg yolk and stir some of the hot rhubarb mixture into the yolk.
Gradually add the yolk to the remaining hot mixture; stir in the salt and cook 2 minutes.
Remove the mixture from the heat and cool until it begins to set.
Stir in the almond extract.
Beat egg white until stiff but not dry.
Carefully fold into the rhubarb mixture.
Whip the cream and fold in mixture gently.
Pour the filling into the baked pie shell and chill it until it is set, about 3 hours.