Recipe #53: Rhubarb Pie with Meringue Crust

1 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
2 pounds rhubarb
9" pie crust

Meringue
½ cup sugar
1 tablespoon corn starch
5 egg whites
½ teaspoon cream of tartar

Mix together sugar, flour and cinnamon in a large bowl.

Slice rhubarb into 1 pieces.  Add to the above until well coated.

Cook over medium heat until soft and thickened – about 10 minutes.

Cool for 30 minutes.

For meringue, mix sugar and corn starch in a small bowl.

In another bowl beat egg whites until frothy.

Add cream of tartar into sugar/cornstarch mixture.

Add dry mixture into egg whites one tablespoon at a time until egg whites are stiff and glossy.

Pour the cooled rhubarb filling into prepared pie crust and spoon meringue gently on top.

Bake at 350F for 10 to 12 minutes, or until slightly golden.