Ingredients with Measurements:
- 1 9-inch pie crust
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
Special Equipment Needed:
- Electric mixer
- Pie dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the chopped rhubarb, 1 cup of sugar, cornstarch, and salt until well combined.
3. Pour the mixture into the pie crust and smooth out the top.
4. Bake the pie for 45-50 minutes, or until the rhubarb is tender and the crust is golden brown.
5. While the pie is baking, make the meringue by beating the egg whites and cream of tartar together with an electric mixer until soft peaks form.
6. Gradually add in the 1/2 cup of sugar, beating until stiff peaks form.
7. Once the pie is done baking, remove it from the oven and spread the meringue on top, making sure to seal the edges.
8. Return the pie to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly browned.
9. Remove the pie from the oven and let it cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 292
Fat: 5g
Carbohydrates: 60g
Protein: 4g
Sodium: 182mg
Sugar: 44g
Substitutions for ingredients:
- If you don't have fresh rhubarb, you can use frozen rhubarb instead.
- You can substitute the granulated sugar with honey or maple syrup for a healthier option.
- If you don't have cream of tartar, you can use lemon juice instead.
Variations:
- Add strawberries to the rhubarb mixture for a classic flavor combination.
- Use a graham cracker crust instead of a traditional pie crust for a different texture.
- Add a teaspoon of vanilla extract to the meringue for extra flavor.
Tips and Tricks:
- Make sure to seal the edges of the meringue to prevent it from shrinking or weeping.
- Let the pie cool completely before cutting into it to prevent the filling from running.
- Store any leftover pie in the refrigerator for up to 3 days.
Storage Instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Presentation Ideas:
Serve the pie on a decorative plate or cake stand for a beautiful presentation.
Garnishes:
Garnish the pie with fresh rhubarb slices or whipped cream.
Pairings:
Pair the pie with a cup of coffee or tea for a delicious dessert.
Suggested Side Dishes:
Serve the pie with a scoop of vanilla ice cream or a side of fresh fruit.
Troubleshooting Advice:
- If the meringue is weeping or shrinking, make sure to seal the edges and bake it until lightly browned.
- If the filling is too runny, add more cornstarch to thicken it up.
Food Safety Advice:
Make sure to wash the rhubarb thoroughly before using it in the recipe.
Food History:
Rhubarb has been used in cooking for centuries and was originally grown for medicinal purposes.
Flavor Profiles:
The pie has a sweet and tangy flavor from the rhubarb filling and a light and fluffy texture from the meringue topping.
Serving Suggestions:
Serve the pie as a dessert after a family dinner or at a summer barbecue.
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