-*- Dessert Recipes -*-
          Brown Sugar Rhubarb Pie
         from Danielle S's Kitchen



Preparation Time: 30 minutes
Cooking Time:
Serves: 1 pie should be 8 slices
Cal: unknown


Amount        Ingredient
--------      -----------------------------
1 C (250ml)   Packed Brown Sugar
1/4 C (35g)   Flour
1/4 tsp       Salt
4 C (1L)      Rhubarb cut in 1/2 inch (~1cm) pieces
2             Egg Yolks, beaten
1 T           Lemon juice
1             9-inch pastry shell (unbaked)


for the meringue
3             Egg Whites
1/2 tsp       Real Vanilla Extract
1/4 tsp       Cream of Tartar
6 T           Sugar


In bowl combine brown sugar, flour, and salt.


Stir in rhubarb and let stand 15 minutes.


Preheat oven to 400F (205C).


Combine egg yolks and lemon juice; stir into rhubarb mixture.


Pour the rhubarb filling into unbaked pastry shell.


Bake at 400F (205C) for 20 minutes.


Reduce heat to 350F (180C), continue baking till knife
inserted off-center comes out almost clean, about
20 minutes (cover edges with foil if the crust is
getting too brown).


To make the meringue, beat egg whites with vanilla
and cream of tartar till soft peaks form.


Gradually add granulated sugar, beating till stiff peaks
form.


Spread the meringue over hot filling, sealing (spreading)
to the edge.


Bake at 350F (180C) until meringue is golden brown, 12
to 15 minutes.  Keep your eye on the meringue to make sure it
does not get to brown.