Rhubarb Meringue Pie
Prep time: 
Cook time: 
Total time: 
Serves: 1 Pie
  • 500g shortcrust pastry
  • **For the rhubarb filling**
  • 400g forced rhubarb, chopped into 1 inch pieces
  • 100g caster sugar
  • 28g cornflour (exactly, more or less and it won't set right)
  • **For the meringue**
  • 4 egg whites
  • 225g caster sugar
  • 2tsp cornflour
  1. Grease a ceramic pie tin with butter.
  2. Roll the pastry out to the thickness of a pound coin. Transfer to the prepared pie dish and trim the edges to tidy. Remember it may shrink slightly when you bake it, so leave a bit of a lip. Crimp the edges.
  3. Place this prepared shell in the freezer. Don't just chill it here, freeze it completely. You could do this the day before.
  4. While it's freezing, make the rhubarb filling.
  5. Add the rhubarb, cornflour and caster sugar to a medium sized saucepan over a medium-low heat.
  6. Stir slowly at regular intervals as the cornflour can catch very easily, but keep cooking for 10-15 minutes. This will feel like it's taking ages, but be patient. You want the stems to have started to break down and softened.
  7. Once the mixture starts to bubble, stir constantly for a minute then remove to a bowl and allow to cool completely.
  8. Pre-heat your oven as hot as it will go, with a baking tray on the middle shelf.
  9. Line the pie shell with two sheets of foil (to make sure you cover it all) shiny side down, pushed into the corners and fill with baking beads or rice all the way to the top. Place on the pre-heated baking tray in the center of the hot oven, instantly dropping the temperature to 200°C(180°C fan assisted) and bake for 15-20 minutes. It won't be completely cooked at this point but shouldn't be doughy when you peak under the foil. If it's too doughy give it a few more minutes.
  10. Remove the foil and beads then return to the oven for 5-10 minutes until it's getting golden. Remove from the oven and brush the whole thing with plenty of egg white. Drop the oven temperature by 40°C. Place back into the oven and bake for 5 more minutes. The last step is key to ensure the base stays crisp once you add the rhubarb.
  11. Remove from the oven and allow to cool completely.
  12. Once completely cool, spread the cooled rhubarb mixture evenly over the base and start on the meringue.I
  13. Preheat the oven to 170°C (150°C fan assisted).
  14. In the bowl of an electric mixer, or with an electric whisk, whisk the egg whites until soft peaks form.
  15. Still whisking, add in the sugar a spoonful at a time and whisk until the mixture is stiff and shiny.
  16. Whisk through the cornflour. Spoon onto the top of the pie, making sure it covers the whole thing, sealing the rhubarb in.
  17. Shape the meringue however you wish, I just formed it into gentle peaks.
  18. Place in the oven and bake for 15 minutes until the meringue is golden. If it needs a little longer then that's absolutely fine.
  19. Allow to cool completely before serving.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/pastry/rhubarb-meringue-pie/