Serves: 8
Total Calories: 341
1. * Heat oven to 325° F. In bowl, combine flour, salt, and splenda cut in butter until size of peas. Pat mixture into 10-inch pie pan. Bake for 25 minutes or until golden in color cool.
2. 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.
3. Meringue:
*Beat egg whites until frothy add cream of tartar. Continue beating add splenda 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.
This Rhubarb Meringue Dessert recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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