| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
1 |
Servings |
INGREDIENTS
|
|
Baked pastry pie shell |
| 2 |
tb |
Butter |
| 2 |
c |
Rhubarb; finely chopped |
| 1 1/4 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Cream |
| 2 |
|
Egg yolks |
| 1 |
pn |
Salt |
INSTRUCTIONS
Melt butter, add rhubarb and 1 cup sugar. Blend thoroughly. Cook slowly,
stirring constantly for 10 minutes or until sugar melts and rhubarb is
soft. Mix 1/4 cup sugar, cornstarch, egg yolks, cream and salt. Add to
rhubarb mixture. Cook until thick, about 3 minutes. Cool. Pour into cooled
pastry shell; top with meringue and brown lightly.
Recipe by: Esther Guyer
Posted to KitMailbox Digest by "Art Guyer" <ThePoint@beachlink.com> on Apr
25, 1998
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