A native plant of China, rhubarb was grown and traded for medicinal purposes as early as the 16th century.
Though not often used today, the word ‘rhubarb’ can also mean ‘a heated argument,’ according to Merriam Webster.
Rhubarb is actually a vegetable, and has fewer calories than most other veggies.
This pie makes the perfect summer treat and is a unique dessert to serve to guests. No heated arguments about who gets the last slice!
1 ¼ Cups Sugar, divided
¼ Cup All-Purpose Flour
¼ tsp Salt
3 TBLS Orange Juice or Orange Juice Concentrate
¼ Cup Butter, melted
3 Eggs, separated
2 ½ Cups Rhubarb, diced into ½-inch pieces
1 Unbaked Pie Crust
Preheat oven to 375°. Combine 1 cup sugar, flour, and salt. Stir in orange juice and butter. In a small bowl lightly beat egg yolks, stir into orange mixture. Add rhubarb. In bowl, beat egg whites until soft peaks form, gradually beat in remaining sugar until stiff peaks form. Fold into rhubarb mixture.
Bake for 15 minutes. Reduce heat to 325° and continue baking 40 minutes longer, covering pie when it is lightly browned.