Rhubarb Parfait Pie
Ingredients:

  • 1 baked 9" pie shell, cooled

  • 3 cups diced Washington Rhubarb

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  • ½ cup sugar

  • ½ cup water

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  • 1 package strawberry gelatin

  • 1 pint vanilla ice cream

  • Shredded coconut (optional)

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    Directions:
    Place unpeeled rhubarb, sugar and water in a saucepan.  Bring to boil, reduce heat to low for 10 minutes.  Dissolve gelatin in hot rhubarb.  Add ice-cream by spoonfuls; stir until melted.  Chill until thickened but not set (10-15 minutes).  Turn into pie shell.  Chill until firm.  Garnish with coconut if desired.

     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us