If you love the vibrant tartness of rhubarb balanced with the light sweetness of fluffy meringue, this Rhubarb Meringue Pie Recipe is an absolute delight you must try. It brings together a crisp biscuit and buttery pastry base with a luscious rhubarb curd topping that sets beautifully beneath a cloud of golden, glossy meringue. Each bite bursts with contrasting textures and flavors that feel just right for sharing with family or impressing friends. I’m thrilled to walk you through crafting this stunning pie that’s as visually stunning as it is irresistibly tasty.
Ingredients You’ll Need
The charm of this Rhubarb Meringue Pie Recipe lies in its straightforward ingredients that each have a special role — from the tangy rhubarb that brings brightness, to the silky eggs that create creamy curd and fluffy meringue. This carefully curated list makes the process feel manageable yet delivers an impressive result every single time.
- 400 g rhubarb, cut into short lengths: The star of the pie, providing that signature tartness and vibrant color.
- 175 g caster sugar: Balances the rhubarb’s sharpness perfectly with sweetness.
- Juice 1/2 orange: Adds subtle citrus notes that deepen the flavor.
- 2 1/2 tbsp cornflour: Acts as a thickening agent for that perfect curd consistency.
- 3 medium egg yolks: Enrich the curd, making it smooth and creamy.
- 25 g unsalted butter, chilled and diced: Adds silkiness and richness to the curd.
- A little pink gel food colouring, optional: Gives your pie an irresistible rosy hue.
- 4 gingernut biscuits: Crushed to create a crunchy base layer with a hint of spice.
- 225 g plain flour, plus extra to dust: Forms the structure of the buttery pastry.
- 125 g unsalted butter, chilled and diced: Essential for the crumbly, tender pastry crust.
- 1 medium egg yolk: Binds the pastry dough together beautifully.
- 4 medium egg whites: Whipped to cloud-like peaks for the meringue topping.
- 225 g caster sugar: Sweetens and stabilizes the meringue for that perfect shine and crunch.
- 2 tsp cornflour: Helps keep the meringue glossy and sturdy.
How to Make Rhubarb Meringue Pie Recipe
Step 1: Roast the Rhubarb
Start by preheating your oven to 190°C (170°C fan). Toss the rhubarb with 50g of sugar and 3 tablespoons of orange juice in a small roasting tin. Cover it with foil and roast for 25 minutes until the rhubarb is wonderfully tender. Once cooked, puree it smooth with a stick blender or food processor. This roasting process softens the rhubarb while amplifying its natural sweetness — such a simple step but a game-changer for flavor depth.
Step 2: Make the Pastry
While the rhubarb roasts, crush the gingernut biscuits finely, either with a food processor or the trusty rolling pin method. Combine these crumbs with flour, then rub in the chilled butter until the mixture looks like coarse breadcrumbs. Adding the egg yolk and a few tablespoons of cold water brings the dough together. Shape it into a disc, wrap it in clingfilm, and chill for 10 minutes. The biscuit crumb base introduces a unique spiced crunch that complements the tart curd brilliantly.
Step 3: Roll, Line, and Blind Bake the Pastry
Flour your work surface lightly and roll out the dough to fit a 23 cm fluted tart tin. After lining the tin, trim the edges and prick the base with a fork. For a crisp base, chill this lined pastry for an hour. Blind bake it with parchment and baking beans for 20 minutes, then remove the weights and bake again for a few minutes until pale golden. This step ensures a crisp, flaky crust that holds the filling perfectly without becoming soggy.
Step 4: Prepare and Fill the Rhubarb Curd
In a medium pan, whisk together your rhubarb purée, cornflour, egg yolks, and remaining sugar. Add butter and cook gently, stirring constantly, until thickened and boiling. This silky rhubarb curd is the heart of your pie, rich and tangy with a smooth, custard-like texture. Add a touch of pink gel colouring if you want to give the curd a delightful blush. Pour the warm curd into your cooled pastry shell and chill for 30 minutes so it sets beautifully.
Step 5: Whip and Bake the Meringue
Cleanse your mixing bowl before whisking the egg whites to stiff peaks. Gradually add sugar mixed with cornflour while continuing to whisk until the meringue is glossy and holds firm peaks. Pile this gorgeous cloud over the chilled rhubarb layer, then bake for 20 minutes until the meringue tops a delicate golden brown. This final step crowns the pie with a sweet, airy contrast that melts in your mouth.
How to Serve Rhubarb Meringue Pie Recipe
Garnishes
A lightly dusted sprinkle of fresh orange zest adds a fragrant lift, while a few fresh mint leaves provide an elegant herbal note that complements the fruitiness beautifully. For a bit of indulgence, serve with a dollop of softly whipped cream or a scoop of vanilla ice cream to balance the tartness even more.
Side Dishes
This pie makes a lovely centerpiece dessert with simple accompaniments like a crisp green salad or fresh berries on the side to add extra color and freshness. A warm cup of tea or a fruity dessert wine pairs delightfully, enhancing the sophisticated flavors without overpowering them.
Creative Ways to Present
Serve your Rhubarb Meringue Pie Recipe in individual tart slices for a sophisticated gathering or transform leftovers into charming mini parfaits layered with crumbled biscuits and whipped cream. Don’t shy away from experimenting with edible flowers or a drizzle of berry coulis to elevate the presentation and impress your guests visually as well as gastronomically.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly in plastic wrap or store in an airtight container in the fridge. It keeps well for up to 2 days, which means you can savor the complex flavors at leisure without rushing. Just be aware that meringue texture softens over time so it’s best enjoyed fresh.
Freezing
Freezing this pie is not recommended because the meringue tends to become watery when thawed, and the pastry may lose its crispness. For best results, enjoy it fresh or refrigerated.
Reheating
If you want to warm up leftover rhubarb meringue pie, do so gently in a low oven for a few minutes, covering loosely with foil to prevent the meringue from browning further. This restores a bit of warmth without compromising the texture dramatically.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely. Frozen rhubarb works well if fresh isn’t available. Just thaw and drain off any excess liquid before roasting to prevent a watery filling.
Why is cornflour used in both curd and meringue?
Cornflour stabilizes both the curd and the meringue. In the curd, it thickens the rhubarb mixture, while in the meringue, it helps keep it glossy and reduces the risk of weeping or collapsing.
What should I do if my meringue starts to weep or soften?
Adding the cornflour helps prevent this, but ensuring your egg whites are whisked to stiff peaks and baking the meringue properly is key. Avoid humidity while making the pie as moisture can affect meringue texture.
Can I prepare parts of this pie in advance?
You can prepare the pastry and rhubarb curd ahead of time and keep them chilled. The meringue topping is best added just before baking to keep its fluffiness and crisp finish.
How do I know when the pastry is blind baked enough?
The pastry should look pale golden and have a sandy texture to touch. This ensures it’s cooked through without browned edges, providing a perfect base for the wet curd filling.
Final Thoughts
This Rhubarb Meringue Pie Recipe is such a wonderful way to celebrate seasonal rhubarb with a playful and celebratory finish of meringue. Whether you’re a pie novice or a seasoned baker, the harmonious blend of tart, sweet, crisp, and airy textures will make this pie a standout at your table. I encourage you to give it a try — every slice promises a little moment of pure joy to savor and share.
Print
Rhubarb Meringue Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This Rhubarb Meringue Pie is a delightful dessert combining a tart rhubarb curd topped with a light, fluffy meringue on a buttery biscuit-based pastry crust. Perfectly balanced with a hint of citrus and a crisp meringue finish, it offers a wonderful blend of textures and flavors for any occasion.
Ingredients
For the Rhubarb Curd:
- 400 g rhubarb, cut into short lengths
- 175 g caster sugar, divided
- Juice of 1/2 orange (about 3 tbsp)
- 2 1/2 tbsp cornflour
- 3 medium egg yolks
- 25 g unsalted butter, chilled and diced
- A little pink gel food colouring (optional)
For the Pastry:
- 4 gingernut biscuits
- 225 g plain flour, plus extra to dust
- 125 g unsalted butter, chilled and diced
- 1 medium egg yolk
- 2 1/2 to 3 1/2 tbsp cold water
For the Meringue:
- 4 medium egg whites
- 225 g caster sugar
- 2 tsp cornflour
Instructions
- Roast the Rhubarb: Preheat your oven to 190°C (170°C fan, mark 5). In a small roasting tin, combine the rhubarb, 50g of caster sugar, and 3 tbsp of orange juice. Cover the tin with foil and roast for 25 minutes or until the rhubarb is very tender. Once cooked, blend it using a stick blender or mini food processor until smooth to form a purée.
- Make the Pastry Dough: While the rhubarb roasts, blitz the gingernut biscuits in a food processor until crumbed, or crush them in a food bag with a rolling pin. Transfer crumbs into a bowl. Add the plain flour and mix to combine. Add diced butter and rub in with your fingers or pulse in the processor until the mixture resembles coarse breadcrumbs. Stir in the egg yolk and 2 1/2 to 3 1/2 tbsp cold water, mixing or pulsing until the dough comes together. Turn out onto a work surface, shape into a disc, wrap in clingfilm, and chill for 10 minutes.
- Roll Out and Chill Pastry: On a dusted surface, roll out the dough and line a 23cm (9 inch) fluted loose-bottom tart tin with it. Trim the edges with a sharp knife and prick the base all over with a fork. Chill in the fridge for 1 hour to firm up.
- Blind Bake the Pastry: Place the tart tin on a baking tray, line the pastry case with baking parchment, and fill with baking beans. Blind bake for 20 minutes. Remove the parchment and beans, then bake again for 5-7 minutes until the pastry is pale golden and feels sandy to touch. Remove from oven and set aside.
- Prepare Rhubarb Filling: In a medium pan, combine the rhubarb purée, cornflour, egg yolks, and remaining 125g caster sugar. Add the chilled, diced butter. Cook over low heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and, if using, whisk in a little pink gel food colouring to enhance color. Pour the filling into the baked pastry case, smooth the surface, and chill in the refrigerator for 30 minutes to set.
- Make the Meringue: In a clean, dry bowl, whisk the egg whites with a handheld electric whisk until stiff peaks form. In a separate bowl, combine the caster sugar and cornflour, then gradually add this mixture to the egg whites in batches, whisking thoroughly after each addition until the meringue is glossy and stiff.
- Top and Bake the Pie: Spoon the meringue evenly over the chilled rhubarb filling. Bake the pie for 20 minutes in the oven until the meringue is lightly golden on top.
- Cool and Serve: Allow the pie to cool for 20 minutes before slicing. Serve each slice with cold cream if desired for a decadent finish.
Notes
- Ensure the egg whites are at room temperature for better volume when whisking meringue.
- Chilling the pastry before blind baking prevents shrinkage.
- The pink gel food colouring is optional but adds a beautiful hue to the rhubarb curd.
- Baking beans can be reused but should be cooled completely before next use.
- For extra crunch, you can crush some extra gingernut biscuits and sprinkle on the pastry base before adding the rhubarb curd.
