Tart Rhubarb Souffle Pie (Diabetic)

• 1 (9 inch) unbaked pie shells
• 1 quart rhubarb, cut in one inch pieces
• 13 cup water
• 2 teaspoons unsweetened strawberry Kool-Aid (1 envelope)
• 2 tablespoons cornstarch
• 14 cup sugar substitute
• 2 egg whites

1. Prepare but do not bake pie shell.
2. Combine rhubarb and water in saucepan and cook over medium heat til rhubarb is tender.
3. Pour into blender and add Strawberry Kool Aid, cornstarch, sugar replacement and puree.
4. Refrigerate to chill completely.
5. Beat egg whites until stiff.
6. Beat rhubarb mixture to loosen.
7. Blend egg whites into rhubarb mixture and pour into pie shell, spreading evenly.
8. Attach a 2 inch collar of flour dusted waxed paper.
9. Preheat oven to 400F.
10. Reduce heat to 375F.
11. Place pie in lower third of oven.
12. Bake 30-35 minutes.
13. Insert cake tester in centre.
14. The Souffle is done if tester comes out clean (place waxed paper over collar to keep top from getting too brown).

rhubarb, water, cornstarch, sugar substitute, egg whites

Taken from www.food.com/recipe/tart-rhubarb-souffle-pie-diabetic-139801 (may not work)