Strawberry rhubarb meringue pie

1 servings

Ingredients

Quantity Ingredient
1 Baked 9-inch pie crust
3 tablespoons Quick-cooking tapioca
2 cups Sliced strawberries
5 cups Fresh rhubarb; (about 1 1/4 pounds), cut into 1-inch dice
¾ cup Granulated sugar
5 larges Egg whites
¼ teaspoon Cream of tartar
⅓ cup Superfine granulated sugar

Directions

FILLING

MERINGUE TOPPING

Preheat the oven to 350F. Have the pie crust ready.

Stir all of the filling ingredients together with 2 tablespoons of water in a nonreactive suacepan over low heat. Cover and cook for about 10 minutes, stirring occasionally, until the rhubarb begins to release its liquid.

Increase the heat to medium-low and cook until the mixture begins to bubble gently. Uncover and simmer, stirring constantly, for about 10 minutes until the rhubarb softens and the mixture thickens. Remove from the heat and set aside to cool slightly while preparing the topping.

Beat the egg whites and cream of tartar in a large bowl with an electric mixer until soft peaks form. Slowly beat in the sugar.

Pour the warm rhubarb filling into the pie crust. Spread the meringue over the filling, mounding it toward the center. Bake in the preheated oven until the top is evenly golden, about 15 minutes. Cool for 1 hour, then refrigerate. Serve cold.

Makes 8 servings.

Per Serving: 268 Calories, 47 g Carbohydrates, 5 g Protein, 8 g Fat, 2 g Saturated Fat, 0 mg Cholesterol, 176 mg Sodium.

[Simply Red - Rhubarb; Elinor Klivans] [The Washington Post; April 1, 1998] Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 31, 98, converted by MM_Buster v2.0l.

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