Recipe - Rhubarblemon Chiffon Pie

1 pack (3ounce) lemonflavored
gelatin
1 cup Boiling water
One half cup Sugar
2 teaspoon Finely shredded lemon peel
3 tablespoon Lemon juice
1 cup Whipping cream
2 cup Rosy Rhubarb Sauce (recipe
above)
1 Baked piecrust, 910 inch

Dissolve gelatin in boiling water. Stir in sugar till dissolved. Add lemon
peel and juice; stir till combined. Cover; chill till mixture is the
consistence of unbeaten egg whites.

In a medium mixing bowl, beat cream till soft peaks form. Fold into lemon
mixture with Rosy Rhubarb Sauce. Chill till mixture mounds. Pile into
piecrust. Cover and chill for 8 hours or till firm. Makes 10 to 12
servings. Posted to EATL Digest 19 Mar 97 by Patricia A Burns
pburns1@JUNO.COM on Mar 20, 1997