Rhubarb Meringue Pie
|Rhubarb||1⁄2 Pound (750 Gram)|
|Caster sugar||9 Ounce (280 Gram)|
|Eggs||3 , separated|
|Ground almonds/Very finely crushed gingernuts||2 Ounce (60 Gram)|
|Dried fruit||2 Ounce, chopped (60 Gram, Apricots Are By Far The Best)|
Cut the rhubarb into even lengths of no more than 2.5 cm/1 inch, then cut any thick stalks lengthwise so that all the pieces are approximately the same size.
Put the rhubarb into a bowl with 90 g/3 oz caster sugar and leave for 1 hour or so to allow the juices to run.
Turn the fruit from time to time, then drain it in a colander standing over a bowl, reserving the juice.
Mix the egg yolks with the almonds or crushed gingernuts and add enough of the rhubarb juices to make a paste.
Spread this over the bottom of the pastry case and sprinkle with the chopped dried fruit.
Arrange the drained rhubarb on top and bake at 190°C/375°F/Gas Mark 5 for about 35 minutes; the rhubarb should then be tender and the pastry will be golden.
Remove the pie from the oven and turn the heat down to 150°C/300°F/Gas Mark 2.
Make a meringue by whisking the egg whites until stiff, then gradually whisking in the remaining caster sugar a tablespoon at a time until you have a stiff, glossy mixture.
Spread the meringue over the pie, taking it right up to the edge, then pile the remainder in the middle, swirling it around to make attractive peaks.
Return the pie to the oven for a further 10-15 minutes or until the meringue is crisp on the outside and golden brown.
If you have plenty of leftover rhubarb juice, you could heat it to serve as a sauce with the pie; also, a little added to whipped cream makes an accompaniment to plain stewed fruit.