| 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 <wcanty@hal-pc.org> on Mar 1, 1998
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