"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rhubarb Pie & Weepless Meringue Recipe

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This recipe for Rhubarb Pie & Weepless Meringue, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb Yochim
Added: Friday, May 8, 2009


2 tbsp. butter
2 cups rhubarb
1 cup sugar
2 egg yolks, beaten
1/4 cup cream
1/4 cup sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 baked pie crust

Boil butter, sugar and rhubarb until tender. Add the rest of the ingredients and cook until think (about 10 minutes). Put in baked pie crust. Frost with meringue.

1 tbsp. cornstarch + enough water to moisten, 3 egg whites (room temp), 6 tbsp. sugar, 1/2 cup boiling water, pinch of salt, 1 tsp. vanilla

Moisten cornstarch in small amount of water. Stir in boiling water and cook until thick and clear, cool. Beat egg whites until stiff. Add salt. Gradually add sugar. Beat in cooled cornstarch. Beat until stands in peaks. Add vanilla. Put on pie being sure to seal edges. Brown in oven at 350 for 10 - 12 minutes.




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