Rhubarb Meringue Pie Recipe

Rhubarb Meringue Pie Recipes

Ingredients :

200g plain flour

25g ground walnuts

115g butter, diced

275g caster sugar

4 egg yolks

675g rhubarb, cut into small pieces

finely grated rind and juice of 3 blood or navel oranges

75ml cornflour

3 egg whites

whipped cream, to serve

Method :

Sift the flour into a bowl and add the ground walnuts. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in 30ml of the sugar with 1 egg yolk beaten with 15ml water. Mix to a firm dough. Turn out on to a floured surface and knead lightly. Wrap in a polythene bag and chill for at least 30 minutes. Preheat the oven to 375F, Gas 5. Roll out the pastry on a lightly floured surface and use to line a 23cm fluted flan tin. Prick the base with a fork. Line with greaseproof paper and fill with baking beans, then bake for 15 minutes. Meanwhile, put the rhubarb, 75g of the remaining sugar and the orange rind in a pan. Cover and cook over a low heat, until the rhubarb is tender.

Remove the beans and paper, then brush all over with a little of the remaining egg yolks. Bake for a further 10-15 minutes, until the pastry is crisp. Blend the cornflour with the orange juice. Off the heat, stir the cornflour mixture into the rhubarb, then bring to the boil, stirring constantly until thickened. Cook for 1-2 minutes. Cool slightly, then beat in the remaining egg yolks. Pour into the flan case. Whisk the egg whiles until they form soft peaks, then whisk in the remaining sugar, 15ml at a time, whisking well after each addition. Swirl the meringue over the filling to cover completely. Bake for about 25 minutes until golden, then leave the pie to cool for about 30 minutes, before serving with whipped cream.

Serves 4 - 6

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