 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This recipe came from a friend from Canada. Ingredients:
3 1/2 cups diced rhubarb |
1 1/2 cups sugar |
1/4 teaspoon salt |
2 tablespoons water |
1 1/2 tablespoons cornstarch |
3 tablespoons cold water |
1 dash cinnamon |
1 dash nutmeg |
1 tablespoon lemon juice |
4 eggs, separated |
1 (9 inch) pie shells |
2 egg whites, at room temperature |
5 tablespoons sugar |
1/8 teaspoon cream of tartar |
2 teaspoons marshmallow creme |
1/2 teaspoon vanilla or 1/2 teaspoon lemon flavoring |
Directions:
1. Combine rhubarb, sugar, salt and water in a saucepan.
2. Bring to boil over low heat.
3. Dissolve cornstarch in cold water and add to rhubarb mix.
4. Cook, stirring constantly, until clear and thick.
5. Add spices.
6. Add lemon juice and slightly beaten egg yolks.
7. Remove from heat and cool.
8. Beat 2 egg whites until stiff but not dry.
9. Fold into rhubarb mix.
10. Pour into pie shell.
11. Meringue: Beat remaining egg whites until soft peaks form.
12. Gradually add remaining ingredients and beat well.
13. Spoon meringue over rhubarb mixture.
14. Bake at 350°F for about 15 minutes or until meringue is lightly brown.
|
|