Indiana Fresh Rhubarb Creme Pie Dgsv43a Recipe

JUDITH LAUSCH (DGSV43A) 9" pie shell -- unbaked

2 cups Rhubarb; fresh -- cut up

Water (about 1 cut) 1 tablespoon Margarine

2 1/2 tablespoons Flour

1 1/2 cups Sugar

2 Eggs -- separated

3 tablespoons Water

1. Cut up rhubarb and scald in hot water about 5 minutes. Drain well and place in the bottom of the pie shell. 2. In a small bowl, mix the margarine, flour and sugar together. Beat 2 egg yolks with 3 T water and mix in with the sugar mixture. Pour over the rhubarb. 3. If desired (I don't) make a meringue out of the egg whites and add to the pie. I prefer to cook and eat it without the meringue. 4.Bake in 350 degree oven for 30- 45 minutes. Serve with vanilla ice cream.