RHUBARB PIE

This is a recipe from Fern; she was a great cook and she served us this pie many times (always with a scoop of vanilla ice-cream!)

Mix and put into uncooked pie crust:

3 c rhubarb cut into small pieces

1 c. sugar

Dash of salt

2 TBSP flour

2 eggs

Bake 15 minutes at 400° then turn oven temp to 350° and bake an additional 30 minutes

MERINGUE

1 TBSP cornstarch

1 TBSP cold water

(Stir above 2 ingredients then add ½ c. warm water)

Cook above until clear – then add 3 TBSP sugar (while cooking) – make sure it is all dissolved.

Allow to cool

Beat:

3 egg whites Dash of salt When stiff, add above mixture Spread over pie - form into peaks Bake @400 until peaks are browned (about 15 - 20 minutes)

This is a photo of Fern when she was a young woman. I try to imagine her shooting and field dressing an elk - or a bear! She was a spitfire for sure. (And again, she was a multi-talented)