Organic Food Delivery

 

Rhubarb meringue pie

The eggs that we have from Barrington Park make great meringues and Rhubarb is a great alternative to Lemon in this classic.

 

    • Chop and stew the rhubarb with a little water and sugar to taste. Once soft but still with some shape add the cornflour mixed to a paste with cold water. Then take off the heat and beat in the egg yolks

 

    • Pour the rhubarb mix into a pastry case or a a base made from crushed ginger biscuits and a little melted butter.

 

    • To make the meringue, beat the egg whites in a clean dry bowl until they form peaks. Gradually beat in the sugar and cream of tartar 1 spoon at a time until the mix has is glossy and firm

 

    • Spoon the meringue on to the rhubarb, making sure there are no gaps

 

    • Bake at 200 C for about 20mins or until the top is brown. Can be served warm or cold

 

Ingredients

  • 500g rhubarb
  • 1tbsp cornflour
  • sugar to taste
  • 2 egg yolks

For the meringue:

  • 4 egg whites
  • 200g caster sugar
  • 1/4 tsp cream of tartar
organic dinner illustration

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We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

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