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.