Rhubarb meringue pie is the nomero uno that comes to most people’s mind when it comes to a perfect meal. Today, we will tell you instructions on preparing a appetizing Rhubarb meringue pie.
We hope you got benefit from reading it, now let’s go back to rhubarb meringue pie recipe. You can cook rhubarb meringue pie using 11 ingredients and 10 steps. Here is how you do that.
Firstly, here are the ingridients that you should prepare to serve Rhubarb meringue pie:
- Take of flour.
- Get of butter (cold).
- Get of ginger.
- Get of icing sugar.
- Use of beaten egg.
- Get of rhubarb, cut into chunks (mine was frozen).
- Use of sugar.
- Use of lemon zest.
- Get of egg whites.
- Prepare of sugar.
- You need of cornflour.
After preparing the ingridients, now we are ready to make our yummy 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!.
Before I decided to make this recipe I was going to make some simple rhubarb curd, but that got me thinking about putting that curd under meringue, and then I saw the infamous Noisette Bakehouse make a rhubarb & custard pie. The pie itself looks incredible, and the rhubarb filling from that pie is the one that ended up being used for this one. 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. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb.
Recipe : Rhubarb meringue pie
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