Rhubarb meringue tart - sweet 'n' sour

Et voilà: my rhubarb juice recipe yields juice, jam and a tart!

Our weekly organic delivery box brought us a pile of rhubarb. I'm not a huge fan of rhubarb pie so I make juice instead.

After turning the stalks into a beautiful red drink, there is a lot of rhubarb pulp left over. I wanted to find another way of using it than as plain jam and after some deliberation I decided to try to make rhubarb meringue tart.

Of course the Internet was already full of recipes for this genius variation on a classic lemon meringue pie, so I just picked ideas that were best suited for my ingredients.

Rhubarb meringue tart

Pie crust:
100g organic butter, cold
4 tbsp icing sugar, sifted
225ml organic wheat flour

about 500ml unsweetened rhubarb jam (recipe here)
2 organic eggs, separated
150ml brown fair trade raw cane sugar
50ml rhubarb juice (recipe here)
2 tbs butter, melted
2 tbs organic all-purpose flour
100ml fair trade granulated sugar

Turn the oven to 200°C. Mix the flour and sugar, pinch in the butter until the pastry dough is even. Butter your pie dish. Using your fingers, press the dough out evenly to fill the dish and make sure to have a tight rim and a bit of pastry around the edge. Bake for about 15 minutes, until barely golden. Let it cool while you prepare the filling.

Mix 150ml sugar with the flour and melted butter in a medium bowl. Separate the eggs into whites and yolks. In a small bowl, beat the egg yolks with a fork. Add them to the sugar mixture and stir briefly. Add rhubarb juice to make the mixture into a smooth, runny paste.

When the pie crust has cooled off, fill it with unsweetened rhubarb jam and cover it with the sugar-yolk-flower-juice mixture. Bake at 200°C for about 20 minutes.

In a medium bowl, beat the egg whites until foamy. Slowly add 100ml sugar, beating until the whites are shiny and opaque and form stiff swirls when you lift the whisk/mixer. Spoon the meringue over the baked tart to completely cover the fruit and bake for 15 minutes, or until the meringue is lightly bronzed.

Let cool for at least a half hour before you serve.

Recipe ideas mix-and-matched from here, here and Orangette blog. 


Popular on this blog: