Ingredients for Strawberry Rhubarb Meringue Pie
- Canola Oil Cooking Spray
- Gluten Free Graham Cracker Crumbs
- Strawberries
- Rhubarb
- ¾ cup granulated sugar (¼ cup for crust, ½ cup for filling)
- Salt
- Unflavored Gelatin
- Vanilla
- Egg White
- Cream Of Tartar
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How to Make Strawberry Rhubarb Meringue Pie
- Preheat oven to 350°F (175°C).
- Prepare your crust: Combine 1 ½ cups gluten-free graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Press into a 9-inch pie plate.
- In a large bowl, combine 4 cups sliced strawberries, 2 cups chopped rhubarb, ½ cup sugar, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract.
- Pour the strawberry rhubarb mixture into the prepared crust.
- In a separate bowl, beat 3 large egg whites until soft peaks form. Gradually add ½ cup sugar, beating until stiff, glossy peaks form.
- Spread the meringue over the filling, sealing the edges to the crust.
- Bake for 45-50 minutes, or until the meringue is golden brown and the filling is bubbly.
- Let cool completely before serving. Top with whipped cream (recipe #310517) for an extra touch of deliciousness!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
74g
Fat
0g
Carbs
6g
