Ode to Rhubarb

Rhubarb is one of my favorite garden treats! Unfortunately, my own rhubarb patch has been rather measly, probably due to the lack of sun. So when I was at the farm last weekend, I took advantage of the massive rhubarb patch and cut up a large amount to bring home. My family loves rhubarb as much as I do, so I get to try out all kinds of recipes... like this one called Golden Rhubarb Pie.
It was a bit tedious... more work than I normally like to put into baking a dessert. Plus I can't even remember the last time I made a meringue. It was probably 25 years ago or so. So please forgive the unusual design that I did.
Despite what it looked like, the rhubarb pie tasted spectacular! The orange flavor combined with the rhubarb tartness and the fluffy meringue were delicious. The homemade pie crust was a tish-bit tough, but it was still good.
I don't know if I'll whip this one up any time soon because of the time factor, but if you are interested. Here is the recipe.

GOLDEN RHUBARB PIE

1 tbsp. flour 1 c. sugar 2 eggs, separated 2 tbsp. softened butter 1/2 c. orange juice 1 tbsp. grated orange rind 2 c. cooked rhubarb 1 (9 inch) baked pie shell Combine flour, sugar, slightly beaten egg yolks, butter, orange juice and rind to rhubarb. Cook over low heat, stirring constantly, until thickened. Pour into baked pie shell. Beat egg whites with 2 tablespoons sugar until stiff peaks form. Spread over rhubarb. Bake at 350 degrees until meringue is brown.