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Rhubarb Meringue Pie

Rhubarb Meringue Pie

Try this twist on the classic meringue dessert using rhubarb picked from your garden or sourced from farmers’ markets.

Ingredients
Crust
1/2 cup flour
1 tsp sugar
1/4 cup cold butter

Filling
3 cups rhubarb, chopped
1/2 cup sugar
5 Tbsp water
2 Tbsp cornstarch
1/2 cup strawberry jam
1 tsp cinnamon
2 Tbsp cornstarch
zest of one orange

Topping
3 egg whites
1 tsp vanilla
1/2 cup sugar

Method
Crust

  1. Preheat oven 350˚F.
  2. In a large bowl, combine flour and sugar. Cut in butter.
  3. Press crust into a buttered baking dish. Bake for 15-20 mins until golden.

Filling

  1. In a saucepan, combine rhubarb, sugar, 3 Tbsp water and cinnamon. Cook 15-20 mins until rhubarb is soft.
  2. Dissolve cornstarch in 2 Tbsp of water. Add to pan with remaining ingredients. Cook until mixture thickens.

Topping

  1. In a clean bowl, whisk egg whites until soft peaks form.
  2. Slowly add sugar and vanilla and continue whisking to form stiff peaks.
  3. Layer rhubarb in baking dish and top with meringue.
  4. Bake 10-15 mins until top is golden.

Yield 4 servings