Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, rhubarb meringue pie. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This pie has a sweet and creamy rhubarb custard filling topped with fluffy white meringue. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. For crust, in a large bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt and mix well.
Rhubarb meringue pie is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Rhubarb meringue pie is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have rhubarb meringue pie using 11 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Rhubarb meringue pie:
- Make ready 200 g flour
- Prepare 125 g butter (cold)
- Get 1 tsp ginger
- Get 1 tbsp icing sugar
- Make ready 1 beaten egg
- Make ready 1 kg rhubarb, cut into chunks (mine was frozen)
- Prepare 1 tbsp sugar
- Make ready 1 lemon zest
- Take 4 egg whites
- Prepare 125 g sugar
- Take 2 tsp cornflour
Remove pie crust from refrigerator and allow to come to room temperature. Place pie crust into pie pan and poke bottom and sides with a fork. Meringue: Place the egg whites into a clean bowl and whisk with an electric mixer until quite stiff. And then the whole shebang is topped off with meringue.
Instructions to make Rhubarb meringue pie:
- Rub the butter with the flour, icing sugar and ginger until the consistency is like breadcrumbs
- Add the egg and mix with your hands till it forms a soft dough. Wrap in cling film and chill in the fridge for 20-30mins.
- While that is chilling, toss the rhubarb, sugar and zest in a bowl and tip into an ovenproof dish. Bake in the oven at 160 for about half an hour until the rhubarb is just tender (about 15mins?) drain the water away and leave aside to cool.
- Turn the oven up to 180. Roll out the pastry on a floured surface and carefully transfer it to a loose-bottom pastry tin. (Butter the tin first). Prick the base with a fork and pop back in the fridge for 20mins.
- When the base has chilled, put on top a layer of baking paper with baking beans (or dried rice/beans/lentils and bake in the oven for 15-20 mins
- When the pastry has been blind baked, discard the paper and leave to cool a bit while you make the meringue
- Whisk the egg whites to soft peaks. Then carefully tip in half the sugar, continuing to whisk. Then whisk in the cornflour and finally the rest of the sugar until it’s smooth and glossy.
- Spoon the rhubarb into the pastry case and then layer on a big dollop of meringue to cover. With the rest you can pipe it through a piping bag and pipe peaks all over the top (or just keep spooning on if you don’t have a piping bag!)
- Bake in the oven for 20-30mins until the meringue is starting to go golden
- Remove from the oven and leave to cool down before taking it out of the case and cutting it!
Meringue: Place the egg whites into a clean bowl and whisk with an electric mixer until quite stiff. And then the whole shebang is topped off with meringue. And since we make this pie a couple of times during rhubarb season, I have been experimenting with it a bit. I regularly switch between the recommended white sugar and brown sugar for the crust and the meringue. Rhubarb filling baked in a pie crust with meringue on top.
So that is going to wrap this up with this exceptional food rhubarb meringue pie recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
