Recipe: Appetizing Rhubarb meringue pie

Rhubarb meringue pie. Spread rhubarb into bottom of crust. Combine rhubarb and water in a saucepan. Bring to a boil, stirring constantly.

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. In which case you don't even have to proactively bribe him. You can cook Rhubarb meringue pie using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Rhubarb meringue pie

1. It's of flour.
2. It's of butter (cold).
3. Prepare of ginger.
4. It's of icing sugar.
5. You need of beaten egg.
6. You need of rhubarb, cut into chunks (mine was frozen).
7. You need of sugar.
8. You need of lemon zest.
9. Prepare of egg whites.
10. It's of sugar.
11. Prepare of cornflour.

Just mention the idea that you are making a rhubarb pie and don't be surprised. 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. Pour the rhubarb mixture into the baked pie crust.

Rhubarb meringue pie instructions

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!.

Pile meringue lightly on top of the filling. Spread meringue to touch the crust, sealing in the filling. Shape the top of the meringue into a nice pattern, with high points and edges that will brown when baked. Gently fold in the rhubarb and strawberries. Pour the mixture into the crust.