Francis Wolverton’s Rhubarb/Zucchini Chiffon Dessert

2 Cups Diced Rhubarb                                2 Envelopes Knox Gelatin

2 Cups Grated Zucchini                              1 Cup Crushed Pineapple 

2 Cups Sugar                                                  3 1/2 Cups Water

1 Box Strawberry Jello

Boil all ingredients together, then cool.  Mix the remaining ingredients and place in crust that is spread in a 9 x 14 inch or larger pan.  Save a few crumbs to sprinkle over top.

4 Egg Whites                                                         1 cup Sugar

1 Pkg. whipping topping (2 cups)                    1/4 tsp salt

Red Food Coloring


2 Cups graham cracker crumbs                         1/2 cup Sugar

1 stick of melted Margarine (can be combined with lard)


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