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Ingredientes
- 8 inch baked pie shell
- 1/4 c. sugar
- 2 T cornstarch
- 1 c. lowfat milk
- 2 egg yolks
- 3 c. rhubarb, cut 1/2 inch
- 2/3 c. sugar
- 2 T water
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 T sugar
Direcciones
- Stir together sugar and cornstarch in small saucepan. Stir in lowfat milk and cook over medium heat, stirring constantly, till mix thickens and boils. Beat egg yolks slightly and stir a small amount of hot lowfat milk mix into yolks, then stir which mix back into pan. Cook and stir till custard is thickened and smooth. Cover custard to keep warm. Toss rhubarb with sugar in small pan. Add in water and cook over very low heat just till rhubarb is tender-crisp - do not let it get soft. Cover sauce.For Meringue: Beat egg whites and cream of tartar till foamy. Beat in sugar, 1 tbsp at a time; continue beating till stiff and glossy. Don't underbeat. Drain rhubarb sauce and fold into custard. Turn warm custard into baked pie shell. Heap meringue onto filling; spread over filling, carefully sealing meringue to edge of crust. Bake in preheated 400 degree oven 10 min or possibly till a delicate brown. Cool away from draft. If not served immediately, store pie in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.73g | 1% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 30mg | 1% |
| Potassium 321mg | 9% |
| Total Carbs 59.61g | 16% |
| Dietary Fiber 1.2g | 4% |
| Sugars 56.01g | 37% |
| Protein 2.68g | 4% |
