4 large won-ton wrappers
1 teaspoon melted butter
Cheesecake layer:
4 cups rhubarb, cut into 1/2 inch slices
1/3 cup water
1 envelope unsweetened strawberry Kool-aid
2 tablespoons corn starch
1/2 cup crystaline fructose
2 egg whites
Directions
Place large won ton wrappers in pie shell overlapping edges. Seal edges together with touch of water long seams. (This reduces the amount of starch in the pie crust, if child has a good deal of trouble with starch, do not eat crust). Trim edges of won ton wrappers with cookie cutters or sizzors into fancy shape. Brush edges with melted butter and then cover edge of pie pan with aluminum foil to prevent burning while baking.
In a 2 quart sauce pan, cook rhubarb in as little water as possible until tender. Next, add rhubarb and juices in food processor add unsweetened Kool-aid, fructose, and cornstarch and puree to consistancy of a smoothie. Refigerate until completely cooled. Then, beat egg whites until hard, stiff peaks form. After you are sure rhubarb is chilled fold in beaten egg whites. Once beaten together, spread in pie shell. Bake on lowest rack of oven at 377 degrees F (195 degrees C) for 25-35 minutes minutes, or until toothpick comes out clean.
Use
Dessert