Rhubarb custard pie

• 1 9-inch pie crust
• 3 cups fresh rhubarb, cut into 1/2-inch pieces (or 3 cups frozen, thawed)
• boiling water
• 3 egg yolks, beaten
• 2/3 cup warmed honey
• 3 tablespoons whole wheat pastry flour
• pinch of salt
• 3 egg whites, beaten stiff
• 1 tablespoon butter

Place rhubarb in a deep bowl which has a tight-fitting lid. Cover with boiling water, cover with lid, and allow to stand for about 20 minutes. (If you wish, you can prepare the crust at this time.) Preheat oven to 425 F.

Drain water from rhubarb, add beaten egg yolks, honey, flour, and salt. Mix well, and then carefully fold in beaten egg whites. Spoon into pastry shell and dot surface with butter.

Bake at 425 F for 10 minutes, then reduce temperature to 350 degrees, and bake 30 minutes longer.

Yield: 1 9-inch pie Recipe from Naturally Delicious Desserts and Snacks.