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Ingredientes
- 1 c. flour - sifted
- 1/3 c. shortening
- 5 Tbsp. cool water
- Â Â salt - healthy pinch
- 2Â 1/2 c. rhubarb - cut into 1-inch
- Â Â pcs
- 3 Tbsp. flour
- 1 c. sugar
- 2 x egg yolks
- 1/3 c. orange juice
- Â Â orange rind - from one
- Â Â orange
- 1 Tbsp. butter
- 2 x egg whites
- 4 Tbsp. sugar
- 1/2 tsp vanilla
Direcciones
- To make pastry, sift flour and salt and cut in shortening till mix resembles coarse crumbs. Add in water and work with a fork till mix holds together. Wrap in plastic wrap and chill for 10 min. Roll pastry and fit into a 9-inch pie plate. Prick with a fork and bake at 400F for 10 min. For filling, sift sugar and flour together and add in rhubarb. Cook slowly till mix thickens, stirring constantly. Stir in egg yolk and cook 1 minute longer. Remove from heat and add in orange juice, rind and butter. Cold and pour into baked pastry shell. Meringue: beat egg whites till frothy. Add in sugar by the Tbsp., beating till stiff. Add in vanilla. Spread meringue over the pie and return to 350F oven for 10-12 min, or possibly till lightly browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 384 | |
| Calories from Fat 120 | 31% |
| Total Fat 13.65g | 17% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 3.81g | |
| Cholesterol 5mg | 2% |
| Sodium 16mg | 1% |
| Potassium 163mg | 5% |
| Total Carbs 63.57g | 17% |
| Dietary Fiber 1.2g | 4% |
| Sugars 43.32g | 29% |
| Protein 2.99g | 5% |
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