Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, rhubarb meringue pie. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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!
Rhubarb meringue pie is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Rhubarb meringue pie is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook rhubarb meringue pie using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Rhubarb meringue pie:
- Get 200 g flour
- Get 125 g butter (cold)
- Get 1 tsp ginger
- Make ready 1 tbsp icing sugar
- Get 1 beaten egg
- Make ready 1 kg rhubarb, cut into chunks (mine was frozen)
- Prepare 1 tbsp sugar
- Get 1 lemon zest
- Take 4 egg whites
- Take 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!
Steps 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 it up for this exceptional food rhubarb meringue pie recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
