| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Fruit, Pie |
1 |
servings |
INGREDIENTS
| 1 |
|
Baked 9-inch pie crust |
| 3 |
tb |
Quick-cooking tapioca |
| 2 |
c |
Sliced strawberries |
| 5 |
c |
Fresh rhubarb; (about 1 1/4 pounds), cut into 1-inch dice |
| 3/4 |
c |
Granulated sugar |
| 5 |
lg |
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 1/3 |
c |
Superfine granulated sugar |
INSTRUCTIONS
FILLING
MERINGUE TOPPING
Preheat the oven to 350F. Have the pie crust ready.
Stir all of the filling ingredients together with 2 tablespoons of water in
a nonreactive suacepan over low heat. Cover and cook for about 10 minutes,
stirring occasionally, until the rhubarb begins to release its liquid.
Increase the heat to medium-low and cook until the mixture begins to bubble
gently. Uncover and simmer, stirring constantly, for about 10 minutes until
the rhubarb softens and the mixture thickens. Remove from the heat and set
aside to cool slightly while preparing the topping.
Beat the egg whites and cream of tartar in a large bowl with an electric
mixer until soft peaks form. Slowly beat in the sugar.
Pour the warm rhubarb filling into the pie crust. Spread the meringue over
the filling, mounding it toward the center. Bake in the preheated oven
until the top is evenly golden, about 15 minutes. Cool for 1 hour, then
refrigerate. Serve cold.
Makes 8 servings.
Per Serving: 268 Calories, 47 g Carbohydrates, 5 g Protein, 8 g Fat, 2 g
Saturated Fat, 0 mg Cholesterol, 176 mg Sodium.
[Simply Red - Rhubarb; Elinor Klivans] [The Washington Post; April 1, 1998]
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 31, 98,
converted by MM_Buster v2.0l.
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