Rhubarb Meringue Pie
Sunday 21 April 2013
I think the subtle sharpness of rhubarb works even better than the traditional lemon filling in a classic meringue pie. It's such a pretty thing to take to the table, too.
900g/1¾lb rhubarb, cut into 4cm pieces
100g/3½oz caster sugar
2cm grated ginger
Grated zest 2 oranges
2 tbsp cornflour
For the pastry
275g/9oz plain flour, plus extra for dusting
150g/5oz chilled butter, cut into small cubes
Pinch of salt
2 tbsp caster sugar
1 egg yolk
For the meringue topping
4 egg whites
125g/4oz caster sugar
1 tsp cornflour
To make the pastry, put the flour, butter and a pinch of salt into a food processor and whizz until the mixture resembles breadcrumbs. Add the caster sugar and whizz again. Pour in the egg and 2 tbsp k of chilled water and pulse until the pastry comes together into a ball.
Wrap in clingfilm and chill for 30 minutes. Roll out the pastry on a floured surface and lay it in a 23cm loose-based tin; place a sheet of baking parchment on top and chill in the fridge while you bake the rhubarb.
Preheat the oven to 150C/300F/Gas2. Place the rhubarb, caster sugar, ginger and orange zest in an ovenproof dish and bake for 20 minutes, until the rhubarb is tender but still holding its shape. Dust with the cornflour, stir and set aside.
Increase the oven to 190C/375F/Gas5. Fill the tart base with baking beans and cook the pastry for 15 minutes. Remove from the oven, tip out the baking beans and paper and return to the oven for a further 5 minutes, or until the pastry is golden and crisp.
Put the egg whites in a large bowl and whisk with an electric whisk until soft peaks form. Add the caster sugar, a tablespoon at a time, continuing to whisk, until the peaks are thick and glossy. Fold in the cornflour and continue to whisk until stiff. Fill the pie case with the rhubarb.
Top with the meringue and bake for 20 to 25 minutes, or until golden. Cool before serving.
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