Rhubarb meringue pie. I would like to say that my father is incorruptible. And I think essentially he is Let's just say that my father has had a busy week, as I have made this rhubarb meringue pie. The biscuits in the pastry add subtle gingery warmth and help keep the pie case crisp.

I followed the recipe exactly (for a change) and it came out great. To assemble the pie, fill the tart case with the rhubarb, standing the pieces on end. Pile most of the meringue on top of the pie, keeping enough back to then pipe pointy peaks over the surface. You can Cook Rhubarb meringue pie using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Rhubarb meringue pie

Lets Go Prepare 200 g of flour.
It's 125 g of butter (cold).
Lets Go Prepare 1 tsp of ginger.
It's 1 tbsp of icing sugar.
It's 1 of beaten egg.
Lets Go Prepare 1 kg of rhubarb, cut into chunks (mine was frozen).
It's 1 tbsp of sugar.
What You needis 1 of lemon zest.
It's 4 of egg whites.
It's 125 g of sugar.
What You needis 2 tsp of cornflour.

And these are not the only things that make me happy every spring. A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly! Rhubarb is in season and the stores are carrying a plethora of it! Growing up, I actually wasn't a fan of Adding a whipped meringue to the top is the icing on the cake.er, pie!

Rhubarb meringue pie instructions

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!.

Pour the rhubarb mixture into the pastry shell, then spoon the meringue mixture over, making sure that it Then just pile it on, 'normal', high or very high. Place the pie on the centre shelf of the oven, at the. Rhubarb Meringue Pie. this link is to an external site that may or may not meet accessibility guidelines. If you are using frozen rhubarb, thaw it first in a bowl over-top of a strainer, and discard the excess liquid. I made this recipe today to take to my parents for a "coffee.