Rhubarb Meringue Pie
Serving Size : 8 Preparation Time :0:45
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all purpose flour, plus extra for dusting
1/4 cup ground walnuts
1/2 cup butter -- chilled
1 1/2 cups superfine sugar
4 egg yolks
1 1/2 pounds rhubarb -- cut into small pieces
3 oranges -- juiced, with the zest grated and reserved
5 tablespoons cornstarch
3 egg whites
whipped cream -- to serve
Sift the flour into a bowl and add the ground walnuts. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in 2 tbsp of the sugar with 1 egg yolk beaten with 1 tbsp water. Mix to a firm dough. Turn out onto a floured surface and knead. Wrap in a plastic gab and chill for 30 minutes.
Preheat the oven to 375 degrees. Roll out the pastry on a floured surface and use to line a 9-inch tart pan. Prick the base with a fork. Line with foil and fill with baking beans. Bake for 15 minutes.
Put the rhubarb, 6 tbsp of the remaining sugar and the orange rind in a pan. Cover and cook gently until the rhubarb is tender.
Remove the foil and beans from the pastry shell, then brush with a little of the remaining egg yolk. Bake for 10 - 15 minutes until the pastry is crisp.
Blend the cornstarch and the orange juice in a small bowl. Remove from the heat, stir the cornstarch mixture into the cooked rhubarb, then bring back to a boil, stirring constantly until thickened. Cook for an additional 1 - 2 minutes. Allow the mixture to cool slightly, then beat in the remaining egg yolks. Pour into the cooked pastry shell, spreading it evenly.
Beat the egg whites in a large mixing bowl until they form soft peaks, then gradually beat in the remaining sugar 1 tbsp at a time, beating well after each addition.
Spoon 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.
Per Serving (excluding unknown items): 208 Calories; 16g Fat (65.8% calories from fat); 4g Protein; 14g Carbohydrate; 2g Dietary Fiber; 137mg
Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Fruit; 3 Fat.
Suggested Wine: Batasiolo Moscato d'Asti (value: $12.99); Firelands Ice Wine (premium: $30.99)
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