The Recipe
Rhubarb Meringue Pie
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
If you prefer a less sweet piecrust, make a pate brisee instead of the pate sucree we used.
INGREDIENTS
- 1 disk Pate Sucree for Rhubarb Meringue Pie
- All-purpose flour, for surface
- 2 pounds rhubarb, trimmed and cut crosswise into 3-inch pieces
- 1 3/4 cups sugar
- 1/4 cup cornstarch
- Coarse salt
- 3 large egg yolks plus 4 large egg whites
- 2 tablespoons unsalted butter
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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