Since Spring has sprung I’ve decided to make my Classic Rhubarb Pie with the perfect meringue topping.
I know many of you may think my Rhubarb pie should be topped with a lattice or a crumble topping, but not necessarily.
Those are both 2 delicious ways to top off a Rhubarb pie but I also like to top my pie with a delightful meringue.
Meringue also makes the pie very light and fluffy. I also make my lemon pie with meringue at the same time since I make a large batch of meringue. It seems the Rhubarb pie is ALWAYS the first to go.
If you enjoy strawberries you can also add some to the pot and make a Rhubarb Strawberry Pie which will add a bit more sweetness to the pie as Rhubarb is very tart.
Some people like to eat Rhubarb with a bit of salt and sugar for the reason of it being so tart. Don’t believe me? Take a bite next time you have some Rhubarb and you’ll see.
When I was younger I used to pick my moms fresh Rhubarb from the garden, wash it and then dip it straight into sugar.
I love Rhubarb and freeze it so it lasts all year as can it also be very pricey at the grocery store costing about $4.99lb in off-season and upwards of $2.99lb in-season.
When I resided in Yorkshire, England we lived in a place called Wakefield which is part of the Rhubarb triangle. The triangle consists of Leeds, Bradford and Wakefield.
This is where they grow Rhubarb, not just a little either as it’s the Rhubarb capital of Britain! They grow Rhubarb in huge tunnels in the dark to force growth to gain straighter stems as they stay pink longer.
You should never use a knife to cut Rhubarb either, simply snap it off at the base leaving a bit and you’ll be enjoying crop after crop all summer long.
I do grow my Rhubarb quite deep and cover it with a bucket for longer, pinker stems. The Rhubarb stems also taste sweeter when done this way.
How to make Rhubarb Pie with Meringue Topping
- 3 cups rhubarb fresh or frozen
- 2 cups granulated sugar
- 1 pie shell or you can use my recipe for shortcrust pastry (I will leave a link right above this recipe for the pie crust)
- 4 egg whites
- Place rhubarb into glass bowl and cover with 1 cup sugar. You won't need water as rhubarb is mostly made up of water.
- Place in the microwave and cook for 5 mins. If you don't have a microwave you can do it in a pan but it will take a little longer to cook on the stove-top.
- The mixture is done when the Rhubarb is stringy. You may need to add more sugar if it tastes too sour, a tablespoon at a time! You can always add but you can't take away.
- Now turn on the oven to 160oF/325 degrees let come to temp
- If you are using a ready-made pie shell pierce a couple of holes in the bottom then place in oven.
- Once rhubarb and pie shell is cooked you need to let them cool completely.
- Now create your meringue by placing the egg whites in your mixing bowl and whisk until they are fluffy and starting to form peaks.
- Start whisking again, on high, and gradually add 1 Cup sugar until it has all dissolved. To check that the sugar has dissolved rub between your finger and thumb and it should feel silky and not grainy. If still grainy keep whisking.
- Now place the rhubarb into the pie shell then cover completely with the meringue.
- Cook in the oven for 15mins or until the meringue starts going light brown in colour.
- Note: please read Cook time carefully as it's 15 mins for the pie crust and 15 mins for the meringue.
You can eat this Rhubarb pie either hot or cold topped with fresh cream and of course your favourite type of ice-cream. I like plain Vanilla ice-cream.
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