Prep : 50 minutes + chilling Bake : 65 minutes + cooling Makes 6 to 8 servings
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup shortening
1 tablespoon beaten egg
1/4 teaspoon white vinegar
4 teaspoons cold water
3 cups chopped fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
**Dash salt **
3 egg yolks
1 cup heavy whipping cream
4 teaspoons plus 1/3 cup sugar , divided
2 teaspoons cornstarch
1/3 cup water
3 egg whites
1/8 teaspoon cream of tartar
1 . In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle.
2 . On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges.
3 . Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° for 50-60 minutes or until a knife comes out clean.
4 . In a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened. Cool to room temperature.
5 . In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
6 . Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 6-8 servings.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.