To make pastry, sift flour and salt and cut in shortening until mixture resembles coarse crumbs. Add water and work with a fork until mixture holds together. Wrap in plastic wrap and refrigerate for 10 minutes. Roll pastry and fit into a 9-inch pie plate. Prick with a fork and bake at 400F for 10 minutes. For filling, sift sugar and flour together and add rhubarb. Cook slowly until mixture thickens, stirring constantly. Stir in egg yolk and cook 1 minute longer. Remove from heat and add orange juice, rind and butter. Cool and pour into baked pastry shell. Meringue: beat egg whites until frothy. Add sugar by the tablespoon, beating until stiff. Add vanilla. Spread meringue over the pie and return to 350F oven for 10-12 minutes, or until lightly browned.
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|Serving Size: 1 Serving (389g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 195 (25%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 568.7mg||175 %|
|Sodium 145.3mg||5 %|
|Potassium 232.4mg||6 %|
|Total Carbohydrate 134.7g||40 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 134g|
|Protein 15.2g||22 %|
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Calories per serving: 778
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