|Baked Pie Crust & the Rhubarb Mixture!|
|The final product!|
Total Time: 45 Minutes
- Pie Crust (pre-made or make your own!)
- 1 1/2 pounds young, pink rhubarb stalks, cut into 1-inch pieces
- 3/4 cups sugar
- 2 tablespoons quick cooking tapioca
- 2 egg whites, at room temperature
- 1/4 cup sugar
Preheat the oven to 350 degrees. Wash the rhubarb pieces and drain. In a nonaluminium saucepan, combine the rhubarb with the sugar and tapioca. Cover and simmer over moderately low heat until the rhubarb is tender, about 12 minutes. Turn the mixture into a bowl to cool to room temperature.
When cooled, spread the rhubarb filling evenly in the pie shell.
Prepare the meringue: With an electric mixer, beat the egg whites until foamy. Gradually add the sugar, and beat until the whites are stiff and glossy. Place the meringue into a pastry bag and pipe the meringue in lattice fashion over the rhubarb mixture.
Bake the pie for 10 minutes or until the meringue is golden. Serve at room temperature.