Rhubarb Meringue Pie

This is one of my favorites, but I never seem to make it often enough. I either make a biscuit base, using crushed biscuits of choice (or whatever is in the cupboard), mixed with melted butter and pushed into a plan dish, or I buy a flan base already made, either plain or sweet, it doesn’t matter. This, as it my mantra makes it all that bit easier.

So using a bought 9inch flan dish from any supermarket (it doesn’t even need to be a good supermarket they all sell them):

For the filling
700g rhubarb cut into chunks
3 oranges zest and juice
3 egg yolks
75g caster sugar
2 heaped tbsp cornflour



For the meringue
4 egg whites
225g caster sugar


Set the oven at 190C, gas mark 5

Place the rhubarb, orange zest and sugar in an ovenproof dish and cook in the oven for 20-25mins until it is nice and soft
Mix some of the orange juice with the cornflour in a cup and stir to make smooth a paste
Put the rest of the juice into a pan and bring to simmer, add the cornfour mix
Whisk the mixture to keep smooth until the cornflour makes the juice very thick
then remove from the heat

Once the Rhubarb is cooked remove from the oven and strain off the juice.
Add this juice to the pan of thick orange juice and mix together

To make the meringue, place the egg whites into a mixing bowl and whisk
until they make little peaks when you lift the whisk out, add the sugar a large spoonful at a time until all the sugar is added and the mix is glossy.

You are then ready to assemble….

Add the Rhubarb to the flan dish
Spoon the meringue mix over the top, first make sure it covers all the rhubarb
then spoon on top to make a great tower, makes swirls or curls with the meringue.

Bake in the oven for 25 mins until the meringue is golden all over.

Leave to cool as this helps it all to set.

It can be served hot or cold, but I like it cold, it is so hummy I serve it
as it is but it can be served with cream.


rhubarb meringue
rhubarb meringue





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