Rhubarb Meringue Pie

Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins

Ingredients

• Servings: 8


• 3 1/2 cups diced rhubarb


• 1 1/2 cups sugar


• 1/4 teaspoon salt


• 2 tablespoons water


• 1 1/2 tablespoons cornstarch


• 3 tablespoons cold water


• 1 dash cinnamon


• 1 dash nutmeg


• 1 tablespoon lemon juice


• 4 eggs, separated


• 1 (9 inch) pie shells


• 2 egg whites, at room temperature


• 5 tablespoons sugar


• 1/8 teaspoon cream of tartar


• 2 teaspoons marshmallow creme


• 1/2 teaspoon vanilla or 1/2 teaspoon lemon flavoring

Recipe

• 1 combine rhubarb, sugar, salt and water in a saucepan.


• 2 bring to boil over low heat.


• 3 dissolve cornstarch in cold water and add to rhubarb mix.


• 4 cook, stirring constantly, until clear and thick.


• 5 add spices.


• 6 add lemon juice and slightly beaten egg yolks.


• 7 remove from heat and cool.


• 8 beat 2 egg whites until stiff but not dry.


• 9 fold into rhubarb mix.


• 10 pour into pie shell.


• 11 meringue: beat remaining egg whites until soft peaks form.


• 12 gradually add remaining ingredients and beat well.


• 13 spoon meringue over rhubarb mixture.


• 14 bake at 350°f for about 15 minutes or until meringue is lightly brown.