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Show I""""" RHUBARB MERINGUE PIE !i4 cups sugar i4 cup cornstarch i4 tsp. salt 2 tsp. grated orange rind 5 cups to I1 lbs.) rhubarb, cut into 1-inch pieces ! unbaked 9-inch pie shell 1 Tbsp. butter or margarine 3 egg whites 6 Tbsp. sugar Mbt 1V4 cups sugar the cornstarch, salt, orange rind and rhubarb Spread into pie shell. Dot with butter. Bake at 425" for 45 minutes Beat egg whites until almost stiff. Gradually add the 6 Tbsp sugar beating until stiff. Crisscross menngue through pastry tube across top of pie, or spoon meringue lightly over the filling. Bake at 400 for an additional addi-tional five minutes or until menngue is golden brown. Remove from oven and cool before serving. ul" uve" Note: For easy slicing, line up 4 or 5 stalks of rhubarb on a cutting board and cut crosswise in 1-inch pieces with large sharp knife. SPICY BAKED RHUBARB 1 lb. rhubarb Mi to k cup sugar tsp. cinnamon y4 tsp. ground nutmeg 6 whole cloves 1,3 cup water Trim rhubarb, split lengthwise if very wide, and cut into 1-inch lensths Mix sugar and spices in shallow l'2 quart baking dish. Add water and ' rhubarb, mixing well. Bake, uncovered, at 350" for 35 minutes or until rhubarb is iust tender Serve slightly warm or chilled with whipped cream or vanilla ice cream! " "" mm M mm mm mm mm mm |