The vegetable garden has been planted, and although the new plants are small, the rhubarb is a monster. It has grown about a foot in one week. We’ve had a bit of a hot spell, but today was cool enough to bake, so on went the oven. We completed number 14 of our Bake-Off challenges today, as we made Rhubarb Meringue Pie with our own rhubarb. This is from “The Great British Bake Off; How To Bake” book.
We followed the pastry recipe, but you can use shortcrust pastry instead. Add 125g chilled, diced butter to 200g of plain flour. Rub in until it resembles breadcrumbs. Add 50g icing sugar and 1/2 tsp ground ginger. Stir in 1 large egg that has been beaten. Make a dough. Wrap it and chill for 20 minutes.
Chop 1kg rhubarb into 4cm lengths. Stir 125g sugar into rhubarb plus grated zest of 1 orange. Okay, this is where we departed from the recipe. Because it is just Becky and myself, we chose to make two individual pies rather than one large one, so we halved the ingredients for the filling and the topping. We also used a spoonful of marmalade in lieu of the orange zest and cut the rhubarb into shorter pieces. Bake the rhubarb for 20 minutes at 150C/300F. Drain and let it COOL.
Roll out the pastry and line whatever baking tin(s) you are going to use. Prick the bottom of the pastry case and chill for 30 minutes.
Line the pastry case(s) with baking paper, fill with baking beans and bake for 15 minutes at 180C/350F. Remove the paper and beans and bake for another 8 minutes until slightly golden. Our smaller tins took 8 minutes and 4 minutes.
Put a baking sheet in the oven to warm up while you make the meringue.
Whisk 4 large egg whites until you see soft peaks. Add 100g sugar while whisking. Add 2 tsp cornflour while whisking and then add another 100g sugar. The mixture will look thick and glossy.
Stand the rhubarb pieces on their cut ends in the baked pie shell.
Cover with meringue and bake for 30 minutes until “pale gold”. Ours took 20 minutes. Cool completely before removing from the tin.
They were so delicious! I love lemon meringue, but this was better. The rhubarb is still quite tart, but the meringue is sweet and light as air. Better than most of the shop bought pies we’ve had. We can’t believe we made these. They were pretty quick despite the many steps. The trickiest part is the meringue, but that wasn’t too bad. We kinda liked the smaller pies and there’s no leftovers. My favourite Bake Off recipe so far (Cheryl).
Cheryl and Becky