Rhubarb meringue pie

My truth about rhubarb:

      To tell you the truth rhubarb hasn't been something I enjoyed eating or cooking with for a long time, mainly because of its tart taste and the nature of its celery like structure. The first thing I think of when I think of rhubarb is putting it in a pie. And yes the always popular strawberry and rhubarb comes to mind. Which brings back memories of my aunts cooking from years ago. All the rhubarb you see in my photos comes from my aunts garden, which is full of rhubarb and memories for me. 

Ingredients 

Pie filling:

• 3 cups cut rhubarb 

• 1 1/2 cups sugar 

• 5 tsp flour 

• 4 egg yolks 

• 1 cup milk 

• dash of salt 

Pie crust: 

• 7 tbs butter 

• 1 cup flour 

• salt 1/4 tsp

Meringue: 

• 4 egg whites 

• 1 cup sugar 

• 1/2 tbs lemon juice 

• 1/2 tsp cream of tartar 

• 1/4 tsp salt 

1)  In a double boiler with water on the bottom layer. Mix in rhubarb  milk, sugar, flour, egg yolks, and salt. Cook for about 35-45 mins mixing often until thick.

2)  While pie filling is cooking, start making pie crust. Put flour,salt in mixing bowl and add butter in cubes. Then using hands start kneading the dough, until crumbly. Now add 2 tbs water and mix some more, if dough is not pliable enough add some more water.

3) Roll out the pie crust on plastic warp, then cover other side also with plastic wrap and Freeze for about 6 mins until cool but still easy to work with. Place on pie pan and bake for 12 mins on 390 f.

4)  Let completely cool until adding the cooled pie filling. Then start mixing the meringue, by adding egg whites, sugar, cream of tar tar, lemon juice and salt. Mix until mixer the attachment has a stiff white peak and the meringue is glossy.

5)  Spread meringue on top of pie and bake for 20 mins at 325 f. Let the pie completely cool before cutting and serving. 

    You may have heard that rhubarb leaves are poisonous, that is true. Never use the leaves just cut them right off. If you don't have a double boiler, use a pot with a bigger bowl that is oven and heat safe on top of the pot. Always have water on the bottom pot. Make sure not to add too much water. Enjoy this recipe!