Monday, May 07, 2012

Rhubarb meringue pie

Immortalized, in case I should ever lose it, Thomas's family recipe for rhubarb meringue pie - yum!



  • 250 g flour

  • 125 g butter

  • 65 g sugar

  • 1 pinch of salt

  • 3–4 eggs, separated

  • 200 g icing sugar

  • some rhubarb (enough to cover the base of the mould twice)



  • Make a shortcrust pastry of flour, butter, sugar, salt and egg yolks and line a buttered mould with it.

    Cut the rhubarb into 3–4 cm long chunks and blanch them briefly.

    Make a meringue from egg whites and icing sugar. Cover the bottom of the pastry with a bit of the meringue, then add the rhubarb pieces, and add the rest of the meringue on top.

    Bake for 45 minutes at 175–200ºC.

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