Categories: Pies 
      Yield: 6 servings 
  
-----------------------------------CRUST----------------------------------- 
      1 c  Flour - sifted                      5 tb Cold water 
    1/3 c  Shortening                               Salt - pinch 
 
----------------------------------FILLING---------------------------------- 
  2 1/2 c  Rhubarb - cut into 1-inch         1/3 c  Orange juice 
           Pieces                                   Orange rind - from one 
      3 tb Flour                                    Orange 
      1 c  Sugar                               1 tb Butter 
      2    Egg yolks                      
 
----------------------------------MERINGUE---------------------------------- 
      2    Egg whites                        1/2 ts Vanilla 
      4 tb Sugar                           
  
  Contributed to the echo by: Fred Towner Originally from: Calgary Sun - 
  Monday, June 18, 1990 Here are some more recipes from the Liberal 
  leadership hopefulls. Paul Martin's Rhubarb Meringue Pie 
   
  To make pastry, sift flour and salt and cut in shortening until mixture 
  resembles coarse crumbs. Add water and work with a fork until mixture holds 
  together. Wrap in plastic wrap and refrigerate for 10 minutes. Roll pastry 
  and fit into a 9-inch pie plate. Prick with a fork and bake at 400F for 10 
  minutes. 
   
  For filling, sift sugar and flour together and add rhubarb. Cook slowly 
  until mixture thickens, stirring constantly. Stir in egg yolk and cook 1 
  minute longer. Remove from heat and add orange juice, rind and butter. Cool 
  and pour into baked pastry shell. 
   
  Meringue: beat egg whites until frothy. Add sugar by the tablespoon, 
  beating until stiff. Add vanilla. Spread meringue over the pie and return 
  to 350F oven for 10-12 minutes, or until lightly browned. 
   
  Servings: 6