Rhubarb meringue pie

Hey everyone, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Rhubarb meringue pie. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Rhubarb meringue pie is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Rhubarb meringue pie is something which I have loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Rhubarb meringue pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rhubarb meringue pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rhubarb meringue pie is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rhubarb meringue pie estimated approx 1-2 hours.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Rhubarb meringue pie using 11 ingredients and 10 steps. Here is how you can achieve that.

This is adapted from the first Great British Bake Off book! It’s got Mary Berry on the cover and everything.

Ingredients and spices that need to be Take to make Rhubarb meringue pie:

1. 200 g flour
2. 125 g butter (cold)
3. 1 tsp ginger
4. 1 tbsp icing sugar
5. 1 beaten egg
6. 1 kg rhubarb, cut into chunks (mine was frozen)
7. 1 tbsp sugar
8. 1 lemon zest
9. 4 egg whites
10. 125 g sugar
11. 2 tsp cornflour

Instructions to make to make Rhubarb meringue pie

1. Rub the butter with the flour, icing sugar and ginger until the consistency is like breadcrumbs
2. Add the egg and mix with your hands till it forms a soft dough. Wrap in cling film and chill in the fridge for 20-30mins.
3. While that is chilling, toss the rhubarb, sugar and zest in a bowl and tip into an ovenproof dish. Bake in the oven at 160 for about half an hour until the rhubarb is just tender (about 15mins?) drain the water away and leave aside to cool.
4. Turn the oven up to 180. Roll out the pastry on a floured surface and carefully transfer it to a loose-bottom pastry tin. (Butter the tin first). Prick the base with a fork and pop back in the fridge for 20mins.
5. When the base has chilled, put on top a layer of baking paper with baking beans (or dried rice/beans/lentils and bake in the oven for 15-20 mins
6. When the pastry has been blind baked, discard the paper and leave to cool a bit while you make the meringue
7. Whisk the egg whites to soft peaks. Then carefully tip in half the sugar, continuing to whisk. Then whisk in the cornflour and finally the rest of the sugar until it’s smooth and glossy.
8. Spoon the rhubarb into the pastry case and then layer on a big dollop of meringue to cover. With the rest you can pipe it through a piping bag and pipe peaks all over the top (or just keep spooning on if you don’t have a piping bag!)
9. Bake in the oven for 20-30mins until the meringue is starting to go golden
10. Remove from the oven and leave to cool down before taking it out of the case and cutting it!

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So that is going to wrap this up for this special food Recipe of Favorite Rhubarb meringue pie. Thank you very much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!