VegBox Recipes

Rhubarb Meringue Pie

A delicious spring-time treat. A spiced rhubarb base with a meringue topping reminds you that summer is on its way!


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


  1. Pre-heat the oven to 190 C.

  2. Wash the rhubarb stalks and cut into 1 inch chunks.

  3. 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.

  4. Roll out the pastry and line an 8 inch flan tin.

  5. Separate the egg whites from the egg yolks. Beat the egg yolks and stir into the rhubarb mixture.

  6. Whisk the egg whites in a clean bowl until they form soft peaks. Gently fold in the 75g of sugar.

  7. 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.

Time From Cupboard-To-Table

About 1 hour

Notes & Variations on Rhubarb Meringue Pie

Consider adding ginger or other sweet spices to the rhubarb puree, if you fancy a change.


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