(Norsk versjon: Rabarbra Marengs Pai (og en liten Margarita))
What better way to start the Nordic summer, then with Rhubarb? I remember my mom let me pick my own rhubarb and dip in in a cup of sugar. Oh childhood memories; sitting on the stairs and dipping rhubarb in sugar. I would leave the big leaf on the end, ‘cuz that was just the way it was supposed to be! A little inconvenient – but supercool!
Rhubarb is quite versatile, you can use it in several cakes, pastries and desserts. Or you can make a yummy rhubarb curd for your toast!
Or how about a Rhubarb Margarita?
Make Rhubarb syrup from 3 stalks rhubarb, chopped, 3.5 ml water, and 3.5 dl sugar. Boil for 15 minutes. Strain well and refrigerate.
Shake 4 cl rhubarb syrup, 4cl tequila, 2 cl Cointreau and 4 cl lime juice and serve in a cocktail glass with salted rim.
Rhubarb Merigue Pie
I have tried a Rhubarb Meringue Pie. The tart filling balances perfectly against the sweet merengue and you get the crunch from the crust. If this is not summer on a plate, then I don’t know what is!
Now, I would consider this as fresh food, so storing is not recommended – not with the meringue on top. If you make the pie a day ahead – then wait with the meringue part until the same day as you serve it.
Enough talk – time for the recipe:
- 3.5 deciliter flour
- 100 gram butter
- 0.5 deciliter sugar
- 2 tablespoons lemon juice
- 1 egg yolk
- 1 egg white for brushing onto the freshly baked crust
Mix flour, sugar, and cold butter in a food processor until you get a Grainy mass. Then add the egg yolk and lemon juice. Gather the dough with your hands and put it in a plastic bag and refrigerate for 30 minutes.
Set the oven at 200 ° C.
Roll out the dough and place it in your pie pan. To avoid shrinkage, let some of the dough hang over the edge of the pie pan, and gently cut off the excess after it has been blind baked. Remember to prickle with a fork! Blind bake the crust for approx. 30minutes until it is lightly golden. I use some dried beans as “weight” while I bake it. After about 30 minutes in the oven, I take out the beans and put the crust back into the oven for about 5 minutes. As soon as the crust comes out of the oven, brush it with a lightly beaten egg white (to ensure the crust will stay crunchy and flakey.)
- 500 gram rhubarb, diced
- 0.5 deciliter water
- 100 gram sugar
- 2 tablespoons cornstarch (approximately)
- 125 gram butter
- 3 egg yolks (save whites, they are used in the meringue)
- 1 egg
Wash rhubarb well and cut into smaller pieces. Cook the rhubarb and the water in a small saucepan until the rhubarb is broken down. Cool it down a little before adding cornstarch, sugar, egg yolks and whole egg. Stir over low heat until sugar is dissolved and the egg thickens. Important! Do not let it boil!
Take pan from the heat and allow to cool slightly, preferably in a water bath. Cut the cold butter into cubes and add bit by bit to the curd thickens. Stir well, maybe use a mixer.
Pour the curd into the cooled crust and refrigerate for a couple of hours, allowing the curd to set.
- 3 egg whites
- 100 gram sugar
Whisk egg whites until it gets frothy, then slowly add sugar while continuing to whisk into a shiny, stiff mass.
Spread the meringue on top of the rhubarb curd and place the pie under the grill (280 ° C) for a few seconds, until the meringue turns golden. Cool pie before serving.