Rhubarb Meringue

As previous B & B owners  we try to find different ways to present all kinds of dishes. Here is one to try.

• 2 cups plus 4 tbsp. flour
• 2 cups plus 7 tbsp. sugar
• 2/3 cup butter
• 5 cups diced rhubarb
• 1 cup whipping cream
• 4 eggs, separated
• pinch of salt

Prehreat oven to 350 degrees. Mix together 2 cups of the flour, 2 tbsp. of sugar and the butter and press into a 13 x 9 inch baking pan. Prick crust with a fork and bake for about 10 minutes.

Mix together the rhubarb, cream, egg yolks and salt with 2 cups of sugar and the remaining flour andpoour over the crust. Bake for 45 minutes.

To make the meringue, beat the egg whites until foamy and while beating, add the remaining sugar, a little at a time. Beat until stiff peaks form. Spoon over the rhubarb mixture and bake for about 8-10 minutes or until lightly browned.

As I was typing this, I remembered we are hosting a dinner in 3 days. This would make a wonderful change of pace. Yummy.