Rhubarb custard

Rhubarb custard

Ingredients/Components

• sugar - 1 c
• water - 1/4 c
• egg yolks - 2 item
• rhubarb - 4 c
• flour heaping - 1 Tbsp
• Meringue:2 egg whites
• small amount margarine - 1 item

How to make rhubarb custard:

Meringue:2 egg whites2 to 4 tsp. sugar Cut rhubarb in 1/2-inch pieces. Mash and drain. Put in sprayed large pie pan or casserole dish. Mix the next 4 ingredients and pour over rhubarb. Dot top with margarine. You may use 1/4 carton Egg Beater in place of egg yolks. Bake 50 to 60 minuets at 375° to 400°.

This can be rhubarb custard pie by using one bottom crust and making meringue for the top.

Meringue: Beat egg whites with mixer at high speed. Add sugar gradually. Spread on custard and cook at 350° until brown.

Recipe categories: Desserts, Low protein, Low sodium.