| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cream, Orange/lemo, Pies, Rhubarb |
8 |
Servings |
INGREDIENTS
| 9 |
|
Baked pie shell, filling- |
| 1 1/2 |
c |
Sugar |
| 2 |
t |
Cornstarch |
| 3 |
c |
Fresh rhubarb, 1/2" pieces |
| 1/2 |
c |
Cream, 1/2&1/2 or milk |
| 1/4 |
c |
Orange juice |
| 1/4 |
t |
Red food coloring, opt |
| 3 |
|
Egg yolks, slightly beaten |
| 3 |
|
Egg whites |
| 1/4 |
t |
Cream of tartar |
| 3 |
t |
Sugar |
| 1/2 |
t |
Vanilla |
INSTRUCTIONS
Combine sugar, cornstarch, rhubarb, cream, orange juice and food
coloring in med. saucepan. Cook over medium heat, stirring frequently
until rhubarb is tender and mixture has thickened. Pour 1 cup hot
rhubarb mixture into egg yolks, stirring constantly. Add to rest of
hot rhubarb mixture; bring to boil. Cool slightly; pour filling into
pie shell. 2. Make meringue by beating egg whites and cream of tartar
until soft peaks form. Slowly add sugar and vanilla, beating until
stiff peaks form. Spread over filling, sealing edges. 3. Bake at 350
degrees for 12 minutes or until golden brown. A recipe of Wanda
Rosseland from Circle, Montana. . Posted to recipelu-digest by Nadia
Canty <wcanty@hal-pc.org> on Mar 1, 1998
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