*  Exported from  MasterCook  *

                     Montana Rhubarb Orange Cream Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies                             Fruits
                Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9                    BAKED pie shell
   1 1/2  cups          Sugar
   2      tablespoons   Cornstarch
   3      cups          Fresh rhubarb -- 1/2" pieces
     1/2  cup           Cream (1/2&1/2 or milk)
     1/4  cup           Orange juice
     1/4  teaspoon      Red food coloring (opt)
   3                    Egg yolks -- slightly beaten
   3                    Egg whites
     1/4  teaspoon      Cream of tartar
   3      tablespoons   Sugar
     1/2  teaspoon      Vanilla

1. Combine sugar, cornstarch, rhubarb, cream, orange juice
 and food coloring in med. saucepan. 
Cook over medium heat, stirring frequently until rhubarb is tender
and mixture has thickened.
 Pour 1 cup hot rhubarb mixture into egg yolks, stirring constantly.
 Add to rest of hot rhubarb mixture; bring to boil.
 Cool slightly; pour filling into pie shell.

 2. Make meringue by beating egg whites and cream of tartar until soft peaks form. 
Slowly add sugar and vanilla, beating until stiff peaks form. 
Spread over filling, sealing edges.

 3. Bake at 350 degrees for 12 minutes or until golden brown.

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