Rhubarb Recipe #4 |
Rhubarb Meringue Pie |
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This is a delicious spring-time treat. A spiced rhubarb base with a meringue topping reminds you that summer is on its way!
And check out the variations, if you want to know how to spice things up a bit. |
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Ingredients |
Serves 6
Enough shortcrust pastry to line an 8 inch flan tin
600g rhubarb stalks
2 oranges - grated zest and juice
150g caster sugar (depends on tartness of rhubarb)
3 eggs
Additional 75g caster sugar or icing sugar for the meringue
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Method |
- Pre-heat the oven to 190 C.
- Wash the rhubarb stalks and cut into 1 inch chunks.
- Put the rhubarb, orange juice, orange zest and the sugar in a pan and cook gently, uncovered, for 10 minutes, until the rhubarb is soft. Add a little more sugar, if needed. Allow to cool.
- Roll out the pastry and line an 8 inch flan tin.
- Separate the egg whites from the egg yolks. Beat the egg yolks and stir into the rhubarb mixture.
- Whisk the egg whites in a clean bowl until they form soft peaks. Gently fold in the 75g of sugar.
- Pour the rhubarb mixture into the pastry case. Top with the meringue, making sure you seal it to the edges of the pastry. Bake for about 25 minutes, until the meringue is golden brown.
Serve with cream or ice cream.
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Time From Cupboard-To-Table |
About 1 hour.
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Notes & Variations on Rhubarb Pie |
| Consider adding ginger or other sweet spices to the rhubarb puree, if you fancy a change. |
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Ratings & Reviews |
| Rating |
Comments |
| 9/10 |
I loved this with added cinnamon and ginger. Make sure you add the sugar to the rhubarb in stages - its tartness can really vary. |
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Rate It! |
Have you tried this recipe? Tell us what you think of it.
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