Post by chief_cook2 on May 1, 2003 8:08:19 GMT -6
Melt 2 tablespoons butter or margarine. Add 2 cups diced rhubarb and 1 cup
sugar.
Cook slowly until rhubarb is tender. Combine ¼ cup sugar, ¼ cup light cream,
2 tablespoons cornstarch, 2 egg yolks well beaten and 1/8 teaspoon salt.
Add to rhubarb and cook till thick. Cool. Pour into baked 8 inch pie shell.
Top with meringue and brown.