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Half an Hour to Serving Tasty Rhubarb meringue pie

Hoping to eat Rhubarb meringue pie a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with useful instructions on cooking a Rhubarb meringue pie like a famous chef made.

Rhubarb meringue pie

We hope you got insight from reading it, now let's go back to rhubarb meringue pie recipe. You can have rhubarb meringue pie using 11 ingredients and 10 steps. Here is how you cook that.

To prepare an extraordinary Rhubarb meringue pie, here are the materials required:

  1. Get 200 g of flour.
  2. Get 125 g of butter (cold).
  3. Prepare 1 tsp of ginger.
  4. Take 1 tbsp of icing sugar.
  5. Prepare 1 of beaten egg.
  6. Use 1 kg of rhubarb, cut into chunks (mine was frozen).
  7. Prepare 1 tbsp of sugar.
  8. Provide 1 of lemon zest.
  9. Provide 4 of egg whites.
  10. Prepare 125 g of sugar.
  11. Get 2 tsp of cornflour.

After readying the ingridients, now you are ready to make your appetizing Rhubarb meringue pie by following the instructions below:

  1. Rub the butter with the flour, icing sugar and ginger until the consistency is like breadcrumbs.
  2. 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..
  3. 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..
  4. 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..
  5. 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.
  6. When the pastry has been blind baked, discard the paper and leave to cool a bit while you make the meringue.
  7. 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..
  8. 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!).
  9. Bake in the oven for 20-30mins until the meringue is starting to go golden.
  10. Remove from the oven and leave to cool down before taking it out of the case and cutting it!.

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. To make the pastry, sift the flour into a large bowl and rub in the butter until the mixture resembles breadcrumbs. Whizz with a stick blender or mini.

Recipe : Rhubarb meringue pie

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