Rhubarb Meringue Pie

I remember as a young girl pulling out long stocks of pink rhubarb from the garden, washing it and then asking for a little dish of sugar to dip it in. That is still a treat I have when the rhubarb is in season.

Rhubarb is the first fruit you can find coming up in the spring. If you have always wanted a rhubarb plant, but don't have the room in your yard, plant it in a big barrel or planter. I have had great success that way. Add lots of compost and you will have rhubarb to share.

When I only have enough dough for a single crust pie, I add a crumble or meringue topping.

There are many good pie crust recipes to choose from here on the blog. I use the one on the Tenderflake box. The nice thing with that recipe is it makes enough for a number of pies. I make the whole recipe, use what I want, divide the rest, flatten pieces into discs, wrap and freeze. When you need a pie crust all you do is thaw a disc roll it out and you are ready for another pie.

Ingredients:

-1 unbaked pie crust

-6 cups fresh or frozen rhubarb (if using frozen allow to sit until almost thawed)

-1/3 cup flour

-3/4 cup sugar

-1/2 tsp nutmeg

-2 eggs -separated

-2 tbsp sugar (for meringue)

-1/4 tsp cream of tartar

-1/2 tsp vanilla

Method:

Prepare and roll out pastry for a single crust pie.

In a large bowl mix sugar, flour, and nutmeg together. Separate the eggs and add the yolks to sugar mixture. Using a fork blend together and then stir in rhubarb.

Transfer rhubarb into the pastry shell and bake at 375º for 35-45 minutes.

Meringue:

Beat room temperature egg whites until they begin to get frothy. Gradually add sugar, cream of tartar and vanilla and beat until mixture is thick and glossy. Once fruit pie is cooked, pile the meringue on top of hot fruit creating peeks with the back of a spoon.

Return pie to oven and bake meringue until golden. About 8-10 minutes. Stay with it so it doesn't get too brown.

Tips for perfect Meringue:

1. Let egg whites stand at room temperature for 30 minutes before beating. This will allow for better volume.
2. Make sure your bowl and beaters are clean and dry.
3. Add the sugar gradually as soon as mixture begins to froth.
4. To prevent the meringue from weeping, top the pie while it is still very hot. This helps the underside of the meringue to cook at the same rate as the top of it.