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Rhubarb angel pie.

Gisela M. Brabb, Palo Alto, California

4 large egg whites

1/2 teaspoon cream of tartar

1 2/3 cups sugar

1/4 cup water

2 teaspoons grated lemon peel

8 cups rhubarb, in 1/2-inch slices

3 tablespoons cornstarch

In a deep bowl, whip whites and cream of tartar on high speed until foamy. Beating, gradually add 1 cup sugar; whip until whites hold stiff peaks.

Oil and flour-dust a 12- by 15-inch baking sheet. Scoop out 1 cup meringue and divide into 6 equal mounds, well apart, on baking sheet.

Oil and flour-dust a 9-inch nonstick pie pan, and scrape remaining meringue into it; spread evenly, making a high rim on sides. Bake meringues in a 250|degrees~ oven until crisp and pale golden, about 1 hour. Let cool; if making ahead, store airtight up to 3 days.

In a 4- to 5-quart pan, combine remaining 2/3 cup sugar, 2 tablespoons water, peel, and rhubarb. Cover and bring to simmering over medium heat; stir occasionally until the rhubarb is tender when pierced, 7 to 10 minutes. Smoothly mix remaining water and cornstarch; add to rhubarb. Stir often until boiling, about 1 minute. Chill until cold, about 2 hours.

Spoon rhubarb mixture into meringue shell; top with meringue mounds. Cover and chill at least 2 or up to 8 hours. Spoon out portions. Serves 6.

Per serving: 275 cal. (1 percent from fat); 3.8 g protein; 0.3 g fat (0 g sat.); 67 g carbo.; 44 mg sodium; 0 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Brabb, Gisela M.
Publication:Sunset
Article Type:Column
Date:Mar 1, 1993
Words:255
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