Rhubarb Meringue

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  • 1lb Rhubarb
  • 3-40z sugar
  • Shortcrust pastry shell
  • 4 egg whites
  • 8oz sugar
  • In a saucepan put 3 tsp butter and melt, tip in 1lb Rhubarb and 3- 4oz sugar. Cook slowly until the Rhubarb is soft but still in shape. Thicken the juices with 3tsp cornflour slaked in a little water. Leave until completely cold.

    Bake your own pastry shell or buy one ready made and fill with your Rhubarb sauce. Whisk 4 egg whites until very stiff and then whisk in 4oz sugar. Keep whisking until very stiff and stands in peaks. Now fold in gently another 4oz sugar. Cover all of your pie with meringue and put into the oven just below 150 oC for 40mins. Turn off the oven and leave in for another 30mins. Serve when cold.

Ingredients available from our shop

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.