Yield: 1 Servings
|\N \N||Baked pastry pie shell|
|2 cups||Rhubarb; finely chopped|
|2 \N||Egg yolks|
Melt butter, add rhubarb and 1 cup sugar. Blend thoroughly. Cook slowly, stirring constantly for 10 minutes or until sugar melts and rhubarb is soft. Mix ¼ cup sugar, cornstarch, egg yolks, cream and salt. Add to rhubarb mixture. Cook until thick, about 3 minutes. Cool. Pour into cooled pastry shell; top with meringue and brown lightly.
Recipe by: Esther Guyer
Posted to KitMailbox Digest by "Art Guyer" <ThePoint@...> on Apr 25, 1998