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
Scale
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.
