Grandma Heath'S Rhubarb Cream Pie
A refreshing and creamy rhubarb pie with lemon Jell-O and whipped cream, perfect for spring gatherings or a light dessert that highlights tart rhubarb flavor.
Ingredients
Instructions
- Dissolve the lemon Jell-O in boiling water.
- Add sugar, lemon juice, and grated lemon rind. Chill until it reaches the consistency of egg white.
- Fold in the cooked sweetened rhubarb and whipped cream.
- Pour the mixture into a baked 10-inch pie shell when partially set.
- Chill thoroughly before serving.
Tips & Substitutions
When making this pie, ensure that the rhubarb is well-cooked and sweetened to balance the tartness. If lemon Jell-O isn’t available, you can substitute it with lime Jell-O for a different flavor profile. For a lighter texture, use a low-fat whipped cream. If you prefer a gluten-free option, use a gluten-free pie crust or a crustless version to enjoy this delightful dessert.
Serving Suggestions
Serve the rhubarb cream pie chilled for a refreshing dessert. It pairs beautifully with a dollop of whipped cream on top or a scoop of vanilla ice cream on the side. For a delightful brunch option, consider serving it alongside Martha's Salad, which adds a fresh crunch to the meal.
Storage & Reheating
Leftover rhubarb cream pie can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil to prevent it from absorbing any odors. For best results, enjoy it cold straight from the fridge. Avoid freezing, as the texture may change after thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Heath'S Rhubarb Cream Pie contains roughly 212 calories, with 5g protein, 39g carbohydrates, and 5g fat. It is a good source of dietary fiber (14% of the Daily Value), iron (14% of the Daily Value), and vitamin C (11% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of cooked?
Yes, you can use fresh rhubarb, but make sure to cook it down with sugar until it’s soft and sweetened before adding it to the Jell-O mixture. This helps to enhance the flavor and ensures the right texture in the pie.
How can I make this pie dairy-free?
To make a dairy-free version, substitute the whipped cream with a non-dairy whipped topping or coconut cream. Ensure that your pie crust is also dairy-free, which many pre-made options are, or make your own using dairy-free butter.
What can I do if my filling isn’t setting properly?
If your filling isn’t setting, it might need more chilling time. Ensure that the Jell-O mixture is at the right consistency before folding in the rhubarb and whipped cream. If it still doesn’t set, consider adding a bit more gelatin to help it firm up.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).