Cut 2 cups of rhubarb and cover with boiling water. Let stand for five minutes. Drain and mix in the sugar, butter, water and egg yolks. Cook until creamy and thick. Pour into baked shell and cover with meringue made from the two egg whites. Bake at 350 until meringue peaks are golden brown, approximately 15 minutes. Let pie cool before putting in filling and cool filling slightly before putting in pie and topping with meringue. Makes 8 or 9-inch pie. Recipe by: =20 Posted to recipelu-digest by Nadia Canty
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 38 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 60.5mg||19 %|
|Sodium 39.2mg||1 %|
|Potassium 107mg||3 %|
|Total Carbohydrate 76.5g||22 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 75.9g|
|Protein 1.9g||3 %|
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Calories per serving: 340
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