Rhubarb Meringue Pie
I would like to say that my father is incorruptible.
And I think essentially he is, perhaps with the one exception being if there is rhubarb involved.
A rhubarb pie in particular.
Elise Bauer
In which case you don’t even have to proactively bribe him.
(Thanks dad!)
Tart fillings work so well with meringue (thinklemon meringue pie), why not rhubarb?
Elise Bauer
Taste the filling as you make it.
Remember that the meringue has a good half cup of sugar in it and will sweeten the pie too.
Add more sugar (or rhubarb if you want it more tart) to suit your taste.
Elise Bauer
They’re easier to separate when cold.
Room temperature egg whites will be easier to whip into a meringue.
Fill two-thirds of the way with pie weights (dry beans work well for this).
Elise Bauer
Bake for 20 minutes.
Remove the crust from the oven.
Lift up the edges of the aluminum foil to remove the foil and pie weights from the crust.
Elise Bauer
Poke the bottom of the crust all over with the tines of a fork.
Remove from oven and set aside.
Let sit for 15 minutes so the sugar macerates the rhubarb and liquid is released.
Elise Bauer
Put the pan on the stove on medium heat.
Stir in the instant tapioca or tapioca starch.
Slowly heat up the rhubarb until steamy.
Elise Bauer
If you heat the rhubarb too quickly, the pieces will disintegrate into mush.
The mush will still work in the pie, and taste good, but will look like pink oatmeal.
You want to gently cook the rhubarb until it is a little tender, but not yet falling apart.
Elise Bauer
While the rhubarb is cooking, get started on the meringue.
In a small bowl, whisk together the sugar and cream of tartar and set aside.
In a small saucepan, whisk the cornstarch and cold water together until the cornstarch is dissolved.
Elise Bauer
Heat on the stovetop and stir with a whisk until the mixture gets bubbly and forms a gel.
ensure that the egg whites you are using have absolutely no pieces of egg yolk or shell in them.
verify that your mixer bowl for whipping the egg whites is spotlessly clean.
Elise Bauer
Place the egg whites and vanilla in the bowl of an electric mixer.
Start the speed on low and gradually increase the speed to medium.
Beat until the sugar is incorporated an the mixture forms soft peaks.
Elise Bauer
Then add the cornstarch mixture, one tablespoon at a time.
Increase the mixer speed to high, and beat until the mixture forms stiff peaks.
Be careful not to over beat.
Elise Bauer
Pour the rhubarb mixture into the pre-baked pie shell, spreading it evenly along the bottom of the shell.
confirm the meringue attaches to the pie crust to prevent shrinking.
Use the back of a spoon to create peaks all over the meringue.
Elise Bauer
Bake the pie at 325F until the meringue is golden brown, about 20 minutes.
Transfer to a wire rack and let cool to room temperature.
The pie can be refrigerated, but it is best served the same day.
