| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies, Cream, Orange/lemo, Rhubarb |
8 |
Servings |
INGREDIENTS
| 9 |
|
Baked pie shell; filling- |
| 1 1/2 |
c |
Sugar |
| 2 |
ts |
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 |
ts |
Red food coloring; (opt) |
| 3 |
|
Egg yolks; slightly beaten |
| 3 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 3 |
ts |
Sugar |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
1. 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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