Directions:
- Combine rhubarb, sugar, salt and water in a saucepan.
- Bring to boil over low heat.
- Dissolve cornstarch in cold water and add to rhubarb mix.
- Cook, stirring constantly, until clear and thick.
- Add spices.
- Add lemon juice and slightly beaten egg yolks.
- Remove from heat and cool.
- Beat 2 egg whites until stiff but not dry.
- Fold into rhubarb mix.
- Pour into pie shell.
- Meringue: Beat remaining egg whites until soft peaks form.
- Gradually add remaining ingredients and beat well.
- Spoon meringue over rhubarb mixture.
- Bake at 350°F for about 15 minutes or until meringue is lightly brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.85 Kcal (828 kJ) | ||
| Calories from fat | 33.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 6% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 152.77mg | 6% | |
| Potassium | 227.06mg | 5% | |
| Total Carbs | 37.93g | 13% | |
| Sugars | 29.27g | 117% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 4.6g | 9% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 141.12 Kcal (591 kJ) | ||
| Calories from fat | 23.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 6% | |
|---|---|---|---|
| Cholesterol | 58.37mg | 27% | |
| Sodium | 108.96mg | 6% | |
| Potassium | 161.95mg | 5% | |
| Total Carbs | 27.05g | 13% | |
| Sugars | 20.88g | 117% | |
| Dietary Fiber | 0.89g | 5% | |
| Protein | 3.28g | 9% | |
| Vitamin C | 3.7mg | 9% | |
| Iron | 0.4mg | 3% | |
| Calcium | 44.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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