Recipe - Esthers Cream Rhubarb Pie

Baked pastry pie shell
2 tablespoon Butter
2 cup Rhubarb; finely chopped
1 One fourth cup Sugar
2 tablespoon Cornstarch
One fourth cup Cream
2 Egg yolks
1 pn Salt

Melt butter, add rhubarb and 1 cup sugar. Blend thoroughly. Cook slowly,
stirring constantly for 10 minutes or until sugar melts and rhubarb is
soft. Mix One fourth cup sugar, cornstarch, egg yolks, cream and salt. Add to
rhubarb mixture. Cook until thick, about 3 minutes. Cool. Pour into cooled
pastry shell; top with meringue and brown lightly.

Recipe by: Esther Guyer

Posted to KitMailbox Digest by "Art Guyer" ThePoint@beachlink.com on Apr
25, 1998