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Categories:Viewed: 59 - Published at: 5 years ago
Ingredients
- 4 c. cubed, unpeeled rhubarb
- 1 to 1 1/2 c. sugar
- 3 beaten egg yolks
- 1/4 c. quick cooking tapioca
- 1 Tbsp. butter
- 3 egg whites
- 6 Tbsp. sugar
Method
- Combine rhubarb, sugar, egg yolks and tapioca in top of double boiler. Cook over boiling water until tapioca is dissolved and rhubarb is tender.
- Stir in butter.
- Pour in baked pie shell. Beat until foamy the egg whites. Add sugar gradually. Beat to soft peak stage.
- Put over pie and bake until meringue is brown.
