| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Indian | Fruits, Pies, Rhubarb | 8 | Servings |
INGREDIENTS
| 9 | Pie shell; unbaked | |
| 2 | c | Rhubarb; fresh; cut up |
| Water; (about 1 cut) | ||
| 1 | tb | Margarine |
| 2 1/2 | tb | Flour |
| 1 1/2 | c | Sugar |
| 2 | Eggs; separated | |
| 3 | tb | Water |
INSTRUCTIONS
LAUSCH (DGSV43A 1. Cut up rhubarb and scald in hot water about 5 minutes. Drain well and place in the bottom of the pie shell. 2. In a small bowl, mix the margarine, flour and sugar together. Beat 2 egg yolks with 3 T water and mix in with the sugar mixture. Pour over the rhubarb. 3. If desired (I don't) make a meringue out of the egg whites and add to the pie. I prefer to cook and eat it without the meringue. 4.Bake in 350 degree oven for 30- 45 minutes. Serve with vanilla ice cream. Posted to recipelu-digest by Nadia Canty <[email protected]> on Mar 1, 1998
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