Ingredients and Weight:
- 1 1/2 cups (270 grams) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (50 grams) cornstarch
- 5 cups (700 grams) rhubarb, chopped into 1-inch pieces
- 1/4 cup (60 ml) lemon juice
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch (23 cm) pie crust, homemade or store-bought
Meringue:
* 4 egg whites
* 1/4 teaspoon cream of tartar
* 1 cup (200 grams) granulated sugar
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
For the Filling:
1. In a large bowl, combine 1 cup (200 grams) of sugar, salt, and cornstarch. Stir until well combined.
2. Add the rhubarb, lemon juice, and vanilla extract. Toss to coat.
3. Pour the filling into the pie crust.
For the Meringue:
1. In a large bowl, whisk the egg whites and cream of tartar until foamy.
2. Gradually add the remaining 1/2 cup (100 grams) of sugar, whisking until stiff peaks form.
To Assemble the Pie:
1. Spread the meringue over the filling, sealing it at the edges.
2. Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the meringue is golden brown.
3. Let cool for at least 30 minutes before serving.
Nutritional Information:
- Calories: 320 per slice
- Fat: 7 grams
- Carbohydrates: 60 grams
- Protein: 3 grams
Dish Characteristics:
- Sweet and tangy with a flaky crust and a fluffy meringue topping
- Perfect for spring and summer when rhubarb is in season
- A classic dessert that is sure to impress your guests
User Comments:
- "Absolutely delicious! The meringue is so light and fluffy, and the filling is perfectly balanced between sweet and tart."
- "I love the combination of rhubarb and meringue. It's a unique and refreshing dessert."
- "This pie is a family favorite. We make it every year for our summer BBQs."
Special Precautions and Tips:
- Rhubarb leaves are poisonous, so be sure to use only the stalks.
- When separating the egg whites from the yolks, be careful not to get any yolk into the whites. Otherwise, the meringue will not stiffen properly.
