When I was writing about life in the 50's and I was describing my neighbors garden, I remember the rhubarb that grew in his garden. I also remembered that rhubarb pie was one of my grandfather's favorites. My grandfather was an excellent pie baker and his flaky pie crust was one that made me a discerning pie eater. If the crust isn't right the pie isn't right.
- 3 egg whites
- 6 tablespoons sugar
Beat egg whites until foamy. Add sugar, 1 tablespoon at a time. Continue beating until meringue forms soft peaks. Spread on top of pie. Bake at 425° until meringue is lightly brown.
- 1 pie shell baked
- 4 cups cubed rhubarb
- 1/2 cup quick cooking tapioca
- 1/2 cups sugar
- 1 tablespoon butter
In the top of a double boiler, combine rhubarb, tapioca, sugar and egg yolks (from meringue recipe). Cook stirring occasionally until tapioca dissolves and rhubarb is tender. Stir in butter. Pour into pie shell and top with meringue.
FYI and Variations
Rhubarb leaves are poisonous. You can only use the red stalks for cooking. Everything else on the plant is poisonous and not edible.
Some people prefer strawberries with their rhubarb. Just add the strawberries to the rhubarb in the double boiler in equal amounts.