You may also like
Categories:Viewed: 108 - Published at: 6 years ago
Ingredients
- 1/2 recipe Pie Dough, made with butter
- 1 1/2 pounds young, pink rhubarb stalks, cut into 1-inch pieces (about 5 cups)
- 3/4 cups sugar
- 2 tablespoons quick cooking tapioca
- 2 egg whites, at room temperature
- 1/4 cup sugar
- 9-inch pie pan
- Electric mixer
- Pastry bag fitted with a star tube
Method
- Preheat the oven to 425 F. Prebake the pie crust until golden.
- Remove to a cooling rack.
- Reduce the oven temperature to 350.
- Wash the rhubarb pieces and drain.
- In a non-aluminum 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.
- When cooled, spread the rhubarb filling evenly in the pie shell.
- 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 in a pastry bag fitted with a star tube and pipe the meringue in lattice fashion over the rhubarb mixture.
- Bake the pie for 10 minutes, or until the meringue is golden.
- Serve at room temperature.
