Ingredients:
1 1/4 cups rhubarb
1 pie shells, unbaked
1 1/2 cups milk
2 tablespoons butter
3 large eggs, separated
1 teaspoon nutmeg (optional)
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
3 tablespoons honey
Directions:
Spread thinly sliced rhubarb in bottom of unbaked pie shell.
Heat milk; add butter.
Beat egg yolks; add sugar, flour, salt.
Gradually pour hot milk mixture into egg mixture.
Pour this custard mixture over the rhubarb; sprinkle nutmeg over pie.
Bake at 425F for 10 minutes; reduce heat to 325 F and bake for 30 minutes.
Remove from oven.
Beat egg whites and honey together until stiff. Spread meringue over top of pie.
Bake at 300 F for 20 minutes.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.