Rhubarb Meringue

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4-6

  • 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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