Recipes posted on May 25, 2011 12:19
Melt 3 Tablsp butter, add In 3 cups diced rhubarb and 1 1/2 cups sugar.
Cook slowly until rhubarb is tender.
Combine 1/3 cup sugar, 3 Tablsp cornstarch, 3 well-beaten egg yolks
then add in: 1/3 cup lt. cream (half n half) and 1/4 teasp salt.
Add to the cooked rhubarb, comtinue cooking until it thickens.
Let cool, pour into a baked pie shell. Top with meringue and bake
at 350 for 15 minutes.