Rhubarb Pie

I have always heard wonderful things about rhubarb pie. I can't remember ever trying it. I know I had never baked with it because it took me for-freaking-ever to find it in the grocery store. But in the end, I loved it! It was kind of a pain to chop it all up, but it still was awesome! The meringue didn't set quite as well as I wanted it to, but it definitely tasted good! I made my own pie crust, because I still just don't think it is that difficult. I get if you want to buy it pre-made, but just promise me you will try the crust just once! Overall this was a 5/5!

Baked Pie Crust & the Rhubarb Mixture! 

The final product!

Yummm!!!

Rhubarb Pie-adapted from Glorious American Food by Christopher Idone's

Serves 6

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

Meringue

• 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.