|6 Cups||Rhubarb, tender and diced|
|1 Tbsp||Gelatin, unflavored|
|2 Tbsp||Lemon Juice|
|1||Pie Shell, baked|
|1 Cup||Whipped Cream, prepared|
1) Combine water, gelatin and lemon juice in saucepan. Heat.
2) Add the sugar and rhubarb gradually.
3) Pour into baked pie shell. Can decorate with any leftover uncooked pastry.
4) Bake at 325 F for 15 minutes.
5) Top with whipped cream.