Serves: 8
Total Calories: 369

Crust:
1 cup flour
dash salt
2 tablespoons sugar
1/2 cup butter real
* See note below.
* Part two.
1 1/4 cups sugar
1/3 cup sour cream
2 tablespoons flour
3 eggs yolk (reserve whites for meringue)
2 1/2 cups rhubarb 1/2 -inch sliced fresh
* Part two.
3 eggs white
1/4 teaspoon cream of tartar
6 tablespoons sugar

* Heat oven to 325° F. In bowl, combine flour, salt, and sugar cut in butter until size of peas. Pat mixture into 10-inch pie pan. Bake for 25 minutes or until golden in color cool. Filling:
*Combine all ingredients in saucepan bring to boil. Simmer for 15 to 20 minutes, stirring occasionally, until rhubarb is tender. Cool to room temperature. Increase oven to 425° F.

Meringue:
*Beat egg whites until frothy add cream of tartar. Continue beating add sugar gradually, beating until stiff peaks form. To assemble, pour filling into crust. Top with meringue spread and cover filling to crust's edge, slightly higher in center. Bake for 4 to 6 minutes or until golden on top. Cool before serving or serve chilled.

Nutritional Facts:

Serves: 8
Total Calories: 369
Calories from Fat: 135

More Recipes from the Fresh from the Garden Cookbook:
Chocolate Strawberry Or RaspberryRoll
Cold Raspberry Soufflé
Fresh Rhubarb Rolls
Raspberry Pudding With Cream
Raspberry Sherbet
Rhubarb Cream
Rhubarb Meringue Dessert
Strawberries In Mounded Cream
Strawberries In Sherry Creme