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Rhubarb Meringue Pie
Rhubarb meringue pie Serves 8 Ready in 1 hour 15 minutes, plus chilling and cooling A delicious variaon 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.
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.
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For the filling, spread the rhubarb in a large shallow roasng n and sprinkle with 50g of the sugar and the orange zest and juice. Cover with foil and bake for 2025 minutes unl tender. Transfer to a heatproof bowl and leave to cool.
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 unl the pastry is crisp and golden. Remove from the oven and set aside.
Place the rhubarb in a large nonsck pan with the rest of the caster sugar, egg yolks, cornflour and buer. Heat gently, srring all the me, unl the mixture comes to the boil. Simmer for 23 minutes, srring, unl thickened. Leave to cool then spread in the pastry case.
To make the meringue, whisk the egg whites in a clean, greasefree bowl unl sffly 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 unl the meringue is golden. Serve warm or cold.
If you don’t have ceramic baking beans then use dried beans or lenls instead.
Ingredients: FOR THE PASTRY CASE AND FILLING • 350g shortcrust pastry • Flour, for dusng • 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 buer
FOR THE MERINGUE • 4 medium egg whites • 225g caster sugar
