Cream together and press in a 9x13 pan. Bake at 350*F for 10 minutes.
Fluffy Rhubarb Meringue
Sent in by Tanya, Thanks
5-cups fresh rhubarb (diced)
6-egg yolks (save whites)
1-cup heavy cream
Mix all together and pour onto baked crust. Bake at 350*F for 45 minutes.
6-egg whites (beat into peaks)
3/4-cup sugar (slowly add to whites 1-tbsp at a time)
Spread meringue onto baked dessert. Place back in oven and broil until meringue
is lightly browned.
This dessert is my absolute favourite and I look forward to rhubarb season just
so I can make it!