Tart Rhubarb Souffle Pie Recipe
Preparing this Tart Rhubarb Souffle Pie recipe is the second best way to please a crowd. Am sure you are aware of the first??? The Tart Rhubarb Souffle Pie is made with Fruits which can be easily found at any grocery store. This Tart Rhubarb Souffle Pie as a Dessert is a winner! This Tart Rhubarb Souffle Pie is the something that you should eat while on a Diabetic diet. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Tart Rhubarb Souffle Pie.
Ingredients
9 inch unbaked Basic Pie Shell
1 qt. rhubarb, cut into 1 in.(2.5 cm) pieces
1/3 cup water
1 env. unsweetened strawberry drink mix
2 tsp cornstarch
1/4 cup granulated sugar
2 egg whites
Directions
Prepare, but do not bake, pie shell.
Combine rhubarb and water in saucepan, and cook over medium heat until rhubarb is tender.
Pour into blender or food processor, add strawberry drink mix, cornstarch and sugar replacement, and puree.
Refrigerate to chill completely.
Beat egg whites until stiff; beat rhubarb mixture to loosen.
Blend egg whites into rhubarb mixture and pour into pie shell, spreading evenly.
Attach a 2 inch (5 cm) collar of flour-dusted waxed paper.
Preheat oven to 400°F (200°C); reduce heat to 375°F (190°C).
Place pie in lower third of oven.
Bake for 30 or 35 minutes.
Insert wire cake tester in center; souffle is done if tester comes out clean. (Place waxed paper over collar to keep top from getting too brown.)
Combine rhubarb and water in saucepan, and cook over medium heat until rhubarb is tender.
Pour into blender or food processor, add strawberry drink mix, cornstarch and sugar replacement, and puree.
Refrigerate to chill completely.
Beat egg whites until stiff; beat rhubarb mixture to loosen.
Blend egg whites into rhubarb mixture and pour into pie shell, spreading evenly.
Attach a 2 inch (5 cm) collar of flour-dusted waxed paper.
Preheat oven to 400°F (200°C); reduce heat to 375°F (190°C).
Place pie in lower third of oven.
Bake for 30 or 35 minutes.
Insert wire cake tester in center; souffle is done if tester comes out clean. (Place waxed paper over collar to keep top from getting too brown.)
