Baked Pie Crust & the Rhubarb Mixture! |
The final product! |
Yummm!!! |
Serves 6
Total Time: 45 Minutes
- Pie Crust (pre-made or make your own!)
- 1 1/2 pounds young, pink rhubarb stalks, cut into 1-inch pieces
- 3/4 cups sugar
- 2 tablespoons quick cooking tapioca
Meringue
- 2 egg whites, at room temperature
- 1/4 cup sugar
Preheat the oven to 350 degrees. Wash the rhubarb pieces and drain. In a nonaluminium saucepan, combine the rhubarb with the sugar and tapioca. Cover and simmer over moderately low heat until the rhubarb is tender, about 12 minutes. Turn the mixture into a bowl to cool to room temperature.
When cooled, spread the rhubarb filling evenly in the pie shell.
Prepare the meringue: With an electric mixer, beat the egg whites until foamy. Gradually add the sugar, and beat until the whites are stiff and glossy. Place the meringue into a pastry bag and pipe the meringue in lattice fashion over the rhubarb mixture.
Bake the pie for 10 minutes or until the meringue is golden. Serve at room temperature.
2 comments:
You can find rhubarb in farmers markets in spring/early summer as that is it's primary season. I will usually get extra and freeze it for later in the year when it usually isn't available.
I enjoy regular rhubarb pie, but my preference is strawberry -rhubarb pie. The sweetness of the strawberries contrasts perfectly with the tartness of the rhubarb.
That being said, I've never had meringue on a rhubarb pie. I may have to try this.
It was definitely an experience! And I tried finding it at farmer's markets, but didn't quite have the luck. But now I know to look for next year! Thanks for the comment!
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