Sweet Recipe Just Great Music!
Rhubarb meringue pie A delicious varia on on the classic, this will be a perfect dessert for a special family meal or Sunday roast. Serve with single cream or a spoonful of crème fraiche.
1
For the pastry case, roll out the pastry on a lightly floured surface and use to line a 23cm round loosebased fluted flan n. Prick the base all over with a fork. Chill for 30 minutes. Preheat the oven to 200C, 180C fan, Gas Mark 6.
2
For the filling, spread the rhubarb in a large shallow roas ng n and sprinkle with 50g of the sugar and the orange zest and juice. Cover with foil and bake for 2025 minutes un l tender. Transfer to a heatproof bowl and leave to cool.
3
Line the chilled pastry case with baking paper and fill with ceramic baking beans (see Tip). Bake for 10 minutes then remove the lining and beans and bake for a further 510 minutes un l the pastry is crisp and golden. Remove from the oven and set aside.
4
Place the rhubarb in a large nons ck pan with the rest of the caster sugar, egg yolks, cornflour and bu er. Heat gently, s rring all the me, un l the mixture comes to the boil. Simmer for 23 minutes, s rring, un l thickened. Leave to cool then spread in the pastry case.
5
Tip
To make the meringue, whisk the egg whites in a clean, greasefree bowl un l s ffly peaking. Gradually whisk in the caster sugar, a spoonful at a me, to form a firm, glossy meringue. Spoon over the rhubarb filling and swirl with the back of a spoon. Bake for 1215 minutes un l the meringue is golden. Serve warm or cold. If you don’t have ceramic baking beans then use dried beans or len ls instead.
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Serves 8 Ready in 1 hour 15 minutes, plus chilling and cooling
Ingredients: FOR THE PASTRY CASE AND FILLING • 350g shortcrust pastry • Flour, for dus ng • 400g rhubarb, trimmed and cut into short lengths • 150g caster sugar • Zest and juice of ½ orange • 2 medium egg yolks • 2 tbsp cornflour • 20g unsalted bu er FOR THE MERINGUE • 4 medium egg whites • 225g caster sugar
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