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23 August 2014,13:20 by
J.Sujatha

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RHUBARB MERINGUE PIE

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Sift the flour into a bowl and add the ground walnuts. Rub in the butter until the mixture resembles very fine breadcrumbs.
  • Stir in the sugar with 1 egg yolk beaten with water. Mix to a firm dough. Turn out on to a floured surface and knead lightly. Wrap in a polythene bag and chill for at least 30 minutes.
  • Preheat the oven to 190°C/375°F/ Gas 5. Roll out the pastry on a lightly floured surface and use to line a 23cm/ 9in fluted flan tin. Prick the base with a fork.
  • Line the pastry with greaseproof paper and fill with baking beans, then bake for 15 minutes.
  • Meanwhile, put the rhubarb, the remaining sugar and the orange rind in a pan. Cover with a lid and cook over a low heat until the rhubarb is tender.
  • Remove the beans and paper from the pastry case, then brush all over with a little of the remaining egg yolk. Bake for 15 minutes, until the pastry is crisp.
  • Blend together the corn flour and the orange juice in a small bowl. Switch off the heat, stir the corn flour mixture into the cooked rhubarb, then bring to the boil, stirring constantly until thickened.
  • Cook for a further 2 minutes. Cool slightly, then beat in the remaining egg yolks. Pour into the flan case.
  • Whisk the egg whites until they form soft peaks, then whisk in the remaining sugar, whisking well after each addition.
  • Swirl the meringue over the filling to cover completely. Bake for 25 minutes until golden. Serve warm, or leave to cool for about 30 minutes and serve, with whipped cream.

INGREDIENTS

  • 250 grams plain flour, plus extra for flouring
  • 50 grams ground walnuts
  • 150 grams butter, diced
  • 300 grams caster sugar
  • 6 egg yolks
  • 750 grams rhubarb, cut into small pieces
  • Finely grated rind and juice of oranges
  • 6 tablespoon corn flour
  • 4 egg whites
  • Whipped cream, to serve

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