Thursday, 3 May 2012


I've always said I really don't like to cook that much, but I love to bake.  Well, today I almost threw out baking too.  I made three pies, two rhubarb lemon chiffons and one rhubarb strawberry pie, and dinner (doubled dinner because I took dinner to another family too) and everything was going horribly.  I spent all day in the kitchen (literally!) and I was so exhausted.  I couldn't even take the pie to the family, because silly me, I didn't read that it needed to chill for 8 hours to set and so it was still completely liquid when I went to drop dinner off.  Then Leo got home, and I laid on the bed for 15 mins, and we ate dinner and then we ate one of the pies--it was still not set completely but held it shape somewhat decently--and everyone loved it!  Ah.  Now I don't feel so bad.  Also, I had been baking in one of our ovens that was just fixed this morning, and I couldn't figure out why my other pie was not working, and so this evening I put the thermometer in and found out that it was only heating up to 92 degrees.  So yeah, that's why the baking was going so terrible.  I just stuck that pie back in the other oven (6 hrs. later), hoping I don't kill it, and that it will salvageable.  We'll see.  And just FYI, the lattice top was perfect (if you count being completely uneven as perfect) until a two year old rat got in it.

And Lynn, here are the recipes:
Strawberry Rhubarb Pie from Joy of Baking

And the Rhubarb-Lemon Chiffon from Better Homes and Gardens

1 Pie Crust (I used Joy of Baking's recipe, I like it the best).

So this recipe has three parts.

Part One:
1 3-oz pkg of lemon jello
1 c boiling water
1/2 c sugar
2 tsps finely shredded lemon peel
3 tbls lemon juice

Add the above ingredients to boiling water, stir till sugar and jello dissolve.  Let jello set partially, while stirring occasionally.

Part 2:  2 cups Rhubarb Sauce:

1 1/4 c sugar
1 Tbls water
1 tbls shredded orange peel
6 cups Rhubarb
1 tbls shredded orange peel

Bring sugar, water and orange peel to boiling then add Rhubarb cut in 1/2 in chunks.  Simmer uncovered till rhubarb is tender and mixture is thickened.  Strain and chill sauce in fridge. Should make 3 1/2 cups.

1 c whipping cream.  Whip to soft peaks.

Fold jello mixture,  2 cups of Rhubarb sauce, and whipped cream together.  Fill pie crust.  Let chill for 8 hrs in fridge to set.  Top with whipped cream and slice of lemon to garnish.

I actually made this two years ago for Thanksgiving but I used a cranberry sauce instead of the Rhubarb sauce, and that worked great too. 

I love Chiffon pies!  


Lynn said...

I now remember why I love to cook but have no patience for baking. ; )

Your pie looks AMAZING though! Gorgeous. No recipe? I have a pie making daughter who would love to know the recipe. Please?

Natalie said...

It looks beautiful!