• 78e33bea0c2be0d83799bafe1b58603c

Rhubarb Pie

It was kind of a pain to chop it all up, but it still was awesome! The meringue didn't set quite as well as I wanted it to, but it definitely tasted good! I made my own pie crust too

Prep
Cook
Serves 6people
Ingredients
pie crust (pre-made or make your own
1 1/2
lb young, pink rhubarb stalks, cut into 1-inch pieces
3/4
cup sugar
2
tbsp quick cooking tapioca
2
egg whites, at room temperature
1/4
cup sugar
Directions
1.
Preheat the oven to 350 degrees. Wash the rhubarb pieces and drain. In a nonaluminium saucepan, combine the rhubarb with the sugar and tapioca. Cover and simmer over moderately low heat until the rhubarb is tender, about 12 minutes. Turn the mixture into a bowl to cool to room temperature.
2.
When cooled, spread the rhubarb filling evenly in the pie shell.
3.
Prepare the meringue: With an electric mixer, beat the egg whites until foamy. Gradually add the sugar, and beat until the whites are stiff and glossy. Place the meringue into a pastry bag and pipe the meringue in lattice fashion over the rhubarb mixture.
4.
Bake the pie for 10 minutes or until the meringue is golden. Serve at room temperature.

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