Easiest Way to Prepare Any-night-of-the-week Rhubarb meringue pie - Logo collection for you

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Before you jump to Rhubarb meringue pie recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.

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If you are looking for a fast snack, you can't go wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will keep you until it's time for lunch. Chips and crackers produced from whole grains can be excellent for quick snacks to eat on the go. Make the shift from refined products just like white bread to the healthier whole grain options.

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We hope you got insight from reading it, now let's go back to rhubarb meringue pie recipe. You can cook rhubarb meringue pie using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to prepare Rhubarb meringue pie:

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

Instructions 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!.

A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly! Pour the rhubarb mixture into the pastry shell, then spoon the meringue mixture over, making sure that it Then just pile it on, 'normal', high or very high. Place the pie on the centre shelf of the oven, at the. Rhubarb Meringue Pie. this link is to an external site that may or may not meet accessibility guidelines. If you are using frozen rhubarb, thaw it first in a bowl over-top of a strainer, and discard the excess liquid.

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