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Rhubarb Cream Pie with Meringue

Rhubarb Cream Pie with Meringue is built on Cut Up Rhubarb, Sugar, Flour, Salt, and Egg Yolks. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 cup
• 2 cup
• 6 tbsp
• 1 dash
• 3
• 3 tbsp
• 1 1/2 tbsp
• 3
• 6 tbsp
• 1 tbsp
• 1/2 cup
• 1 dash

Method (preview)

1. 1

   In a large casserole dish, place the four cups cut up rhubarb and microwave until the rhubarb is soft and releases its juice.

2. 2

   Mix together the sugar, flour and salt; stir into the rhubarb.

3. 3

   Return to microwave and cook until thickened, stirring two or three times (about 7 or 8 minutes, depending on the power of your microwave).

4. 4

   Beat egg yolks slightly, stir in heavy cream, add a small amount of thickened rhubarb to the egg mixture, then mix all together.

5. 5

   Return to microwave for about two minutes or until the egg has cooked.

6. 6

   Stir in the butter and pour into a prebaked 9-inch pie shell.

7. 7

   Meanwhile: Combine the sugar, water and cornstarch in a small saucepan, stirring well; cook over medium heat until transparent and thick.

8. 8

   Mix together the egg whites and salt and beat until foamy.

9. 9

   Continue to beat while pouring the cooked mixture into the egg whites.

10. 10

    Continue to beat until stiff by not dry.

11. 11

    Spread meringue over filling, sealing to the edge of the pie crust.

12. 12

    Bake at 425F for 10 minutes or until lightly browned.

13. 13

    Cool pie before serving.

14. 14

    Contributed to the FareShare Gazette by Jennie; 27 May 2009. www.fareshare.net