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Sunday, September 25, 2011

Rhubarb Meringue Pie



From the kitchen of One Perfect Bite...Small quantities of rhubarb are still available at local farm stands. While I freeze small quantities in the spring, I like to use fresh rhubarb for as long as I can, and I buy it whenever it's available. Over the years, I collected a wealth of recipes that use it, and it never goes to waste in my kitchen. The Silver Fox loves rhubarb and he's especially fond of desserts that are made with it. This pie is one of his favorites. Rhubarb cream pie is a perennial favorite in many homes, but this one is taken to another level with the addition of a meringue topping. While I used fresh rhubarb, the pie can also be made with its frozen counterpart. There are, however, tricks to using frozen rhubarb in baked goods. It should be measured while its frozen, but defrosted and drained before it's used. It's also important not to compress or squeeze it as it drains. This will prevent excessive bleeding but also assure that the rhubarb retains some flavor and moisture as it bakes. I've added cornstarch to the meringue used in this recipe. It acts as a stabilizer and prevents the meringue from weeping excessively. Some feel that it is a necessary ingredient, but I really question that. I've found weeping and shrinkage is not a problem if the meringue is spread over a hot filling. I use cornstarch when I think about it, but more often than not, the meringue on my pies is made only with sugar and a bit of cream of tartar. Either way, you have a lovely pie for your family and friends. Chances are it won't last long enough for the meringue to weep. Here's the recipe.

Rhubarb Meringue Pie ...from the kitchen of One Perfect Bite

Ingredients:
1 9-inch unbaked pasrtry shell
Filling
3 cups chopped fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
Dash salt
3 egg yolks
1 cup heavy whipping cream
Meringue
4 teaspoons + 1/3 cup sugar, divided
2 teaspoons cornstarch
1/3 cup water
3 egg whites
1/8 teaspoon cream of tartar

Directions:
1) To make filling: Preheat oven to 350 degrees F. Place rhubarb in pastry shell. Place sugar, flour, salt, egg yolks and cream in a small bowl. Whisk to combine. Pour over rhubarb in crust. Bake for 50 to 60 minutes, or until a knife inserted into custard comes out clean.
2) To make meringue: Combine 4 teaspoons sugar and cornstarch in a small saucepan. Gradually stir in water. Bring to a boil, stirring constantly. Cook for 1 to 2 minutes, or until mixture thickens. Remove from heat and cool to room temperature. Meanwhile, combine egg whites and cream of tartar in a small bowl. Beat until frothy. Add cornstarch mixture and beat on high speed until soft peaks form. With mixer still on high speed, beat in reserved 1/3 cup sugar, a tablespoon at a time, until stiff glossy peaks form and sugar is dissolved.
4) To finish: Spread meringue evenly over hot filling, sealing edges to crust. Bake for 15 minutes, or until meringue is golden brown. Cool on a wire rack. If not to be eaten soon, store pie in refrigerator. Yield: 8 servings.









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29 comments:

Michelle said...

oh my goodness.Rhubarb and Merique? now you're talking..yum

Ginny said...

I have never seen a pie like this!! It is very colorful and pretty. Alas, I have never tasted rhubarb!

Yuri - Chef Pandita said...

Can you believe I've NEVER had rhubarb? Someone once told me it tastes like guava... I need to try this soon. Your pie looks delicious!

David said...

Mary, Very interesting combination! I like Rhubarb and I like Meringue...Sounds like a great combination, but I would have never thought of it. Thanks and Take Care, Big Daddy Dave

Foodness Gracious said...

Rhubarb is truly an underated fruit. Its tartness combined with the unique texture is always a winner in my books. I think the meringue is a greta idea for a pie!
Thanks for sharing...

Aldy @ Al Dente Gourmet said...

My-Oh-My...beautiful rhubarb pie, Mary! I'm drooling :) I love the meringue in this pie!

Hugs,

Aldy.

Dzoli said...

Love every recepie where rhubarb is promoted.And this is piece of mastery:))

Hovkonditorn said...

Rhubarb is so good and with meringue, ooh so good!

Duncan D. Horne - the Kuantan blogger said...

That's the sort of dish that would get me dribbling!

Greetings from Malaysia!

Duncan In Kuantan

Debs @ DKC said...

Oh this I have to try, I love rhubarb and meringue. Unfortunately though we cannot get rhubarb here in spain and so I have to buy the tinned variety which is generally the green version, but a few drops of red food colouring does the trick.

Food, Fun and Life in the Charente said...

This sounds yummy. I love rhubarb but ours was not at all good this year. Hopefully next year will be better! Have a good day. Diane

Marilyn @ Live First Write Later said...

My mum would love this, I'll have to make it for her, thanks for the recipe!

honey82 said...

Wow..una torta con rabarbaro..bravissima Cara!!!;-))
Kisses Daiana

Yvonne @ StoneGable said...

Rhubarb is a favorite of mine! Thanks for the tip to keep weepy meringue at bay~ great tip!
Yvonne

Monet said...

What an inspired idea! I've never thought of doing a rhubarb meringue before! Thank you for sharing another delicious recipe, my friend. I hope you are having a bountiful Sunday--good food, good company. Much love from Austin and many blessings!

yummychunklet said...

Interesting combo of rhubarb and meringue. Great idea!

Pondside said...

Rhubarb is my favorite pie - especially Rhubarb and Strawberry. This recipe makes my mouth water!

SweetSavoryPlanet said...

Love rhubarb pie but I have never done a version with cream in it. There wasn't as much rhubarb at our east coast markets this year. I have seen a couple of stalks here and there but not really enough for my usual recipes.

Your pie looks delicious.

Miri Leigh said...

Yum, this looks delicious. Wonderful colors!

Christy said...

we have a freezer full of rhubarb...our plant has been producing all summer long! this pie looks amazing...i love the sweet meringue to balance the tart of the gorgeous ruby rhubarb. great recipe!

Angie said...

I love Rhubarb especially as a jam and I love the sound of this.

Amalia said...

Funny thing, I've never tried rhubarb, but it looks amazing! :) The colors in this pie are beautiful and I love the combo of meringue and rhubarb. Great recipe!

That Girl said...

I saw some rhubarb at the supermarket today, but it looked so sad and sorry I bypassed it.

ValleyWriter said...

I've never seen any meringue pie other than lemon meringue, so I am very intrigued. It looks delicious!

Au and Target said...

Oh how I miss rhubarb! We don't get it here, and I do love it.

Turmericnspice said...

i have not tasted rhubrab ....this pie look so beautiful like a artwork

Joanne said...

Rhubarb cream pie sounds like the perfect combination of tart and creamy!

Anna A. said...

Ooooooo I love this pie! I have never seen anything like it before. Want!!

Platanos, Mangoes and Me! said...

You just made me drool....when I was little and even now at the age of 61 i eat the mwringue first and the the rest of the pie...

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