Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter or margarine 3 ea Egg yolks -- beatem
3 c Rhubarb, frozen -- or fresh 1 ea 9 inch pie shell -- baked
Diced Meringue:
2 c Sugar -- divided 3 ea Egg whites
3 tb Cornstarch 1/2 ts Vanilla extract
1/4 ts Salt 1/4 ts Cream of tartar
1/2 c Light cream 6 tb Sugar

In a saucepan, melt butter. Add rhubarb and 1 1/2 cups sugar; cook
over medium heat until rhubarb is tender, about 10 min. Meanwhile,
combine cornstarch, salt, cream and remaining sugar; beat well. Mix
in egg yolks. Add a small amount of hot rhubarb mixture; mix well.
Return all to pan; bring to a boil. Cook and stir for 2 min. Pour
into pastry shell. For meringue, beat egg whites until foamy; add
vanilla and cream of tartar. Gradually add sugar, beating until stiff
peaks form. Immediately spread over pie, sealing to the edge of the
pastry. Bake at 350 deg. for 12 to 15 min. or until meringue is
golden brown. Cool completely. Store in the refrigerator. Yield: 6-8
servings.

Recipe By : Taste Of Home

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