Rhubarb Meringue Pie We cater to you Home  Contact Information Calendar News Menus Types of Events Catered Recipes Links Gilda's Club Continuing Education Classes Personal Chef Helpful Hints & Tips		Ingredient Amount diced rhubarb 3 cup.  sugar 1 1/4 cup salt 1/4 tsp water 2 Tbsp. cornstarch 1 1/2 Tbsp. cold water 3 Tbsp lemon juice 1 Tbsp eggs, separated 4 Combine rhubarb, 1 cup. sugar, salt and 2 Tbsp. water in a saucepan. Bring to boil over low heat. Dissolve cornstarch in 3 Tbsp. cold water and add to rhubarb mix. Cook, stirring constantly, until clear and thick. Add lemon juice and slightly beaten egg yolks. Remove from heat. (too much heat will give you rhubarb scrambled eggs!) Beat 2 egg whites until stiff but not dry. Fold into rhubarb mix. Pour into pie shell. Beat remaining egg whites until soft peaks form. Gradually add remaining 1/4 c. sugar and beat well. Spoon meringue over rhubarb mixture.   Bake at 350 degrees for about 15 minutes or until meringue is lightly brown   The late Julia Childs had an interesting method for forming Meringue on pies (email me for information).