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This pie is a rite of spring at our house, and many people have enjoyed sharing it with us. We love that it's both sweet and tart, with a mild almond accent. —Jessie Grearson, Falmouth, Maine
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Nutritional Facts 1 piece equals 255 calories, 8 g fat (4 g saturated fat), 41 mg cholesterol, 219 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Strawberry-Rhubarb Meringue Pie in Taste of Home April/May 2010, p57
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jun. 28, 2011 by skowalyk
I LOVE this pie! It is the best pie I have ever made! The crust is so tasty, but was hard to roll out, which was the only problem I had with making the pie. I also substituted tapioca for a thickener instead of the egg, and it turned out perfect! Thick filling, and not runny at all. I have a fresh crop of rhubarb, and I cannot wait to make this again!
Reviewed on Jun. 03, 2010 by kitchenmaid
I made this today..... It was delicious....The first time of making a Rhubarb pie with Meringue....Will be making this again. The crust was great also.
Reviewed on May. 19, 2010 by Laura.Farnell
I didn't have enough time to make the crust (though I'd like to try), but I used a store-bought crust with the remainder of the recipe, and it was yummy!
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