The meringue will be lightly crunchy. Transfer rhubarb into the pastry shell and bake at 375º for 35-45 minutes. Pile it high and give it a swirl then return the pie to the oven for 20 minutes until crisp and slightly browned. Prick inside of pie shell all over with a fork; line with parchment. plain flour 160g / 1 1/4 cups / 5 1/2oz sugar 1 tablespoon salt 1/4 teaspoon butter 90g / 3/4 stick / 3 1/4oz water (cold) 3 tablespoons. Now place the rhubarb into the pie shell then cover completely with the meringue. Separate the eggs and add the yolks to sugar mixture. https://www.allrecipes.com/recipe/216997/strawberry-rhubarb-meringue-dessert Fill the pastry case with the rhubarb curd and level with a spatula or spoon then add the meringue starting from the sides and working inwards. Note: please read Cook time carefully as it's 15 mins for the pie crust and 15 mins for the meringue. Rhubarb meringue pie recipe. For a 23cm / 9″ pie(in a shallow pie plate) you need. In a large bowl mix sugar, flour, and nutmeg together. Combine the flour, sugar and salt in a bowl. Rhubarb Meringue Pie. And then the whole shebang is topped off with meringue. For the meringue 4 egg whites 225g caster sugar. Every time I go to the Alsace region in France, I scour the pastry shops for a rhubarb meringue pie. Strawberry Rhubarb Pie A marriage of sweetness and tartness, this pie forms the most perfect union as juicy strawberries and rhubarb come together. If still grainy keep whisking. To make the meringue, place the egg whites into a clean bowl and whisk with an electric mixer until quite stiff. Using a fork blend together and then stir in rhubarb. Add the last 2/3 cups granulated sugar gradually and continue whisking until the mixture becomes stiff and glossy. Juice Sweetened ... Rich and creamy, our lemon meringue pie bursts with a fresh and deliciously tart filling, made with the help of fresh lemon juice and lemon zest. Spread meringue over rhubarb mixture to edge of crust with a spatula. Refrigerate for 30 minutes. Soft and melt-in-the-mouth, this tart combines the slight acidity of rhubarb and the sweetness of the meringue. I regularly switch between the recommended white sugar and brown sugar for the crust and the meringue. Method: Prepare and roll out pastry for a single crust pie. Method. Check not to burn the top. Brown sugar meringue is really, really good. Roll out pate sucree to 1/8-inch thickness on a lightly floured surface. https://www.bettycrocker.com/recipes/rhubarb-meringue-dessert or more if needed. Step 1. Available in a 9″ size. “I could eat this entire pie.” 700g rhubarb cut into chunks 3 oranges zest and juice 3 egg yolks 75g caster sugar 2 heaped tbsp cornflour . For the pastry. Cook in the oven for 15mins or until the meringue starts going light brown in colour. Set the oven at 190C, gas mark 5. 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