Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, rhubarb meringue pie. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Rhubarb meringue pie is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Rhubarb meringue pie is something that I have loved my entire life.
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. We've given the traditional lemon meringue pie a seasonal rhubarb update!
To get started with this particular recipe, we have to prepare a few ingredients. You can have rhubarb meringue pie using 11 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Rhubarb meringue pie:
- Prepare 200 g flour
- Get 125 g butter (cold)
- Take 1 tsp ginger
- Get 1 tbsp icing sugar
- Take 1 beaten egg
- Take 1 kg rhubarb, cut into chunks (mine was frozen)
- Make ready 1 tbsp sugar
- Take 1 lemon zest
- Prepare 4 egg whites
- Get 125 g sugar
- Make ready 2 tsp cornflour
Try using other lightly-cooked fruits for the filling. And these are not the only things that make me happy every spring. The rhubarb cake was then topped with a very soft and again very sweet meringue, that. Rhubarb is in season and the stores are carrying a plethora of it!
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!
The rhubarb cake was then topped with a very soft and again very sweet meringue, that. 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! A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly! Though we love strawberry rhubarb pie (and our recipe is perfect), this pie lets the tart rhubarb take the center stage.
So that’s going to wrap this up with this exceptional food rhubarb meringue pie recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
