Rhubarb Sauce Meringue Pie - Recipe

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RHUBARB SAUCE MERINGUE PIE

FILLING:

4 c. rhubarb
1 1/4 c. water
Dash of nutmeg
1 1/3 c. sugar
1/3 c. cornstarch
3 egg yolks, slightly beaten
1 tbsp. butter

Mix rhubarb, water, and nutmeg in saucepan. Cook until almost done, then stir in sugar and cornstarch. Cook over medium heat, stirring until mixture thickens and boils. Boil 1 minute. Slowly stir at least half the hot mixture into egg yolks.

Then blend into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat and blend in butter. Pour into baked pie shell. Cover with pie meringue. Bake until a delicate brown at 375 degrees, about 15 minutes.

PIE MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
1/2 tsp. flavoring

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Do not under beat. Beat until sugar is dissolved. Beat in flavoring. Pile meringue onto hot pie filling, being careful to seal the meringue onto edge of crust to prevent shrinking and weeping. Bake until delicately browned.

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recipe reviews
Rhubarb Sauce Meringue Pie

· May 30 · #101769

Helen Tkacz (Nova Scotia) says:

I thought this was great! I was skeptical at first but tried it anyway. I added a tsp of cinnamon to the filling and didn't add any flavoring to the meringue. My whole family loved it! The tartness of the rhubarb was beautifully complimented by the meringue and it looked beautiful, all red and white. A great use of rhubarb without the usual harsh rhubarb taste.

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