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Rhubarb Cream
Pie
EASY Pat
in Pie Crust:
In 9-inch pie plate crumble together:
6 Tbsp softened butter
1 cup pastry flour
1 Tsp. brown sugar
Press into the shape of the pie pan. Sprinkle with:
1/2 Tbsp. sesame seeds
Preheat oven to 400 degrees. Bake 15 minutes or until lightly
golden. In a saucepan, cook over medium heat until soft but not
mushy.
2 1/2 cups chopped rhubarb
Stir in and heat until thickened:
1 cup brown sugar
3 Tbsp. flour
Separate:
3 free range eggs
Beat yolks lightly. Stir in a little of the hot mixture and then
return all to the pot. Heat gently until thick. Remove from heat
and add:
1/3 cup fresh orange juice
Grated rind of 1 organic orange
Cool mixture and pour into pie crust.
Beat until frothy:
3 egg whites
Gradually drip in as you beat:
1/4 cup liquid honey
Continue beating until meringue stands in peaks and pile on the
pie. Bake 5 to 7 minutes until golden.
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