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Ingredientes
- 9 x " baked pie shell
- Â Â filling-
- 1Â 1/2 c. sugar
- 2 tsp cornstarch
- 3 c. fresh rhubarb 1/2" pcs
- 1/2 c. cream (1/2&1/2 or possibly lowfat milk)
- 1/4 c. orange juice
- 1/4 tsp red food coloring (opt)
- 3 x egg yolks slightly beaten
- Â Â meringue-
- 3 x egg whites
- 1/4 tsp cream of tartar
- 3 tsp sugar
- 1/2 tsp vanilla
Direcciones
- 1. Combine sugar, cornstarch, rhubarb, cream, orange juice and food coloring in med. saucepan. Cook over medium heat, stirring frequently till rhubarb is tender and mix has thickened. Pour 1 c. warm rhubarb mix into egg yolks, stirring constantly. Add in to rest of warm rhubarb mix; bring to boil. Cold slightly; pour filling into pie shell.
- 2. Make meringue by beating egg whites and cream of tartar till soft peaks form. Slowly add in sugar and vanilla, beating till stiff peaks form. Spread over filling, sealing edges.
- 3. Bake at 350 degrees for 12 min or possibly till golden.
- A recipe of Wanda Rosseland from Circle, Montana. .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 8 servings | |
| Calories 193 | |
| Calories from Fat 26 | 13% |
| Total Fat 2.98g | 4% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 8mg | 0% |
| Potassium 149mg | 4% |
| Total Carbs 42.31g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 39.76g | 27% |
| Protein 0.77g | 1% |
