Rhubarb Meringue Pie : (Serves: 5-6)
A tempting winter dessert using family favourite rhubarb which is so easy to grow in the home garden.
Ingredients
½ x 400 gram block frozen pastry, defrosted
500 grams rhubarb, finely sliced
2 tblsp cornflour
½ cup castor sugar
3 egg yolks
1 orange, zest and juice
3 egg whites
6 tblsp castor sugar
Method
1. Roll the pastry out on a lightly floured board and use to line a 10x30cm rectangle tart tin, alternatively line a 22cm round tin. Chill.
2. In a large bowl, combine finely sliced rhubarb with cornflour and sugar, mix well with egg yolks, orange zest and juice. Fill the pastry tart with rhubarb mixture.
3. Bake at 180 degrees Celsius for 1 hour or until the rhubarb is tender and the filling set. Increase the oven temperature to 190ºC.
4. Whisk egg whites until stiff but not dry. Gradually whisk in the sugar until thick and glossy. Pile the meringue on top of the rhubarb and sprinkle with 1 tsp castor sugar.
5. Return to the oven for about 10 minutes or until golden on top.