Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Baked pastry pie shell |
| 2 tablespoons | Butter |
| 2 cups | Rhubarb; finely chopped |
| 1¼ cup | Sugar |
| 2 tablespoons | Cornstarch |
| ¼ cup | Cream |
| 2 \N | Egg yolks |
| 1 pinch | Salt |
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