Rhubarb Meringue Pie
3 c. diced rhubarb
1 1/4 c. sugar
1/4 tsp. salt
2 Tbsp. water
1 1/2 Tbsp. cornstarch
3 Tbsp. cold water
1 Tbsp. lemon juice
4 eggs, separated
1 9" pie shell
Combine rhubarb, 1 c. sugar, salt and 2 Tbsp. water in a
saucepan. Bring to boil over low heat. Dissolve cornstarch in 3 Tbsp. cold water
and add to rhubarb mix. Cook, stirring constantly, until clear and thick. Add
lemon juice and slightly beaten egg yolks. Remove from heat.
Beat 2 egg whites until stiff but not dry. Fold into rhubarb mix. Pour into pie
shell. Beat remaining egg whites until soft peaks form. Gradually add remaining
1/4 c. sugar and beat well. Spoon meringue over rhubarb mixture.
Bake at 350 degrees for about 15 minutes or until meringue is lightly brown.
Source: Recipes From Friends