It won’t be too long before I’m over-run with rhubarb again. And I still have a bag in my freezer from last year! This is my favourite way to enjoy rhubarb – a wonderful Rhubarb Meringue Pie. A perfect way to greet Spring!
Rhubarb Meringue Pie
Summary: This is classic way to use your Spring rhubarb.
- 2 cups rhubarb, cut up
- 1 cup white sugar
- 2 Tbsp. all-purpose flour
- 1/4 tsp. salt
- 2 egg yolks
- Squirt of lemon juice
- 1 Tbsp. water
- 1 egg white
- 3 egg whites (being careful to avoid any yolk)
- 1/4 cup icing or super-fine granulated sugar (or run regular granulated sugar through a food processor to make finer)
- Cut rhubarb and set aside. Mix together the sugar, flour, salt,egg yolks and a squirt of lemon juice and add to rhubarb, mixing well.
- Pour in your favourite uncooked pie shell, brush bottom of pie shell with egg whites before adding rhubarb mixture.
- Cook pie in 350° F. oven for 1 hour or until pie is set in middle.
- While Pie is cooking, start to prepare the Meringue:
- Separate egg whites from yolks, being careful to avoid even a bit of yolk mixing with the whites. Set whites aside to come to room temperature. Don’t beat until pie comes out of the oven.
- (Do not use an aluminum bowl to beat egg whites – stainless steel, glass or copper only. Make sure it is perfectly clean as any traces of oil will cause egg whites not to whip properly).
- Beat egg whites until they reach the stage where, when you lift the whisk, little peaks stand up and just slightly turn over. Add the sugar, 1 Tbsp. at a time and continue to beat until all the sugar is added.
- Pile meringue on top of (hot) cooked pie and spread over pie, making sure to spread the meringue so it touches the outer crust (so it doesn’t shrink). Put back in oven until meringue is lightly golden brown, 15-20 minutes (keep an eye on it though, as yours make brown more quickly).
Prep time: 20 min | Cook time: 1 hour 20 min | Total time: 1 hour 40 min
Number of servings (yield): 8