Rhubarb Meringue pie is the answer to all of life’s complicated questions, like “what shall we make for dessert?”. The pie is so sweet and tangy at the same time, don’t be afraid to go back for seconds. You can prepare it in advance and refrigerate before serving to make your life a bit easier.
If you want to spice it up a notch, you can also add some raspberries to the mixture. The recipe for the roasted rhubarb goes really well with ice cream as well if you don’t feel like making a pie or have any leftovers. Watch this space for more amazing rhubarb creations coming at you soon!
For more of Sophia’s great recipes, make sure you purchase her new cookbook, in print, 'Homebaked; Thermomix. Bake. Eat. Repeat.’ The hard copy also includes the e-version.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 400 g plain flour
- 250 g unsalted butter
- 100 g icing sugar
- 2 eggs
- 1.5 Kilo Rhubarb stems
- 600 g caster sugar
- 8 egg whites
- 4 tsp cornflour
For the pastry, place the plain flour, unsalted butter, icing sugar, eggs and a splash of cold water in the Thermomix bowl. Mix 20 sec/speed 6.
Remove the pastry and place on a floured surface. Roll out to fit a 23cm tart dish. Line the tart dish and trimm off any excess pastry.
Prick the base with a fork and refrigerate for 30 minutes. Meanwhile, preheat the oven to 150°C.
Chop the rhubarb in 5cm pieces and place on a large rectangular baking tray lined with greaseproof paper. Sprinkle with 200g caster sugar and bake in the oven for 25 minutes. Remove and place aside.
Fill the pie base with greaseproof paper and baking beans. Increase the oven temperature to 190°C. Blind bake the pie case for 15 minutes, then remove the baking beans and greaseproof paper and bake again for 10 minutes.
To make the meringue topping, place 4 egg whites into Thermomix bowl. Whisk 4 Min/Butterfly/speed 3. While whisking, slowly add in 200g caster sugar and 2 tsp cornflour through the lid in a thin stream. Remove and place in a separate bowl. Repeat the same process again.
To assemble the pie, fill the baked shell with the rhubarb and top off with the meringue. Bake in the oven for 30 minutes. Leave to cool, then slice up.