Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, rhubarb meringue pie. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Rhubarb meringue pie is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Rhubarb meringue pie is something that I’ve loved my entire life. They are nice and they look fantastic.
Spread rhubarb into bottom of crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. I would like to say that my father is incorruptible. And I think essentially he is, perhaps with the one exception being if there is rhubarb involved.
To get started with this recipe, we have to first prepare a few ingredients. You can have rhubarb meringue pie using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Rhubarb meringue pie:
- Make ready 200 g flour
- Prepare 125 g butter (cold)
- Make ready 1 tsp ginger
- Get 1 tbsp icing sugar
- Prepare 1 beaten egg
- Get 1 kg rhubarb, cut into chunks (mine was frozen)
- Take 1 tbsp sugar
- Make ready 1 lemon zest
- Make ready 4 egg whites
- Get 125 g sugar
- Make ready 2 tsp cornflour
While the rhubarb steeps, make the crust for the rhubarb meringue tart. Once the rhubarb has released enough juice, strain it and reserve the juice as you will need it for the filling. 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.
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!
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. Brown sugar meringue is really, really good. "I could eat this entire pie." Prepare and roll out pastry for a single crust pie. In a large bowl mix sugar, flour, and nutmeg together.
So that’s going to wrap it up for this exceptional food rhubarb meringue pie recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
