Yesterday I organized a “cousinade” at home. An event to bring together cousins of different generations. As I couldn’t reasonably cook for 35 persons, everybody came with something : salads, pies, tarts, desserts, softs, wines… Everyone prepared its specialty and it was an opportunity to discover new recipes…
My godmother prepared a rhubarb pie with meringue which was particularly excellent.
In France, we use to say that a perfect dessert should be balanced between sweetness and acidity. Rhubarb dessert allows that perfect combination. In that recipe, the rhubarb preparation is also smelting. It is covered with meringue (an airy and cloudy preparation of egg whites with sugar cooked at medium temperature on top of the pie. Really awesome…
Moreover it remembers me my childhood. My grandmother used to grow rhubarb in her garden and in summertime she used to prepare rhubarb pie. She was from Alsace, which explains everything: Rhubarb pie with meringue is a French specialty from Alsace, a region in the East of France, close to the German boarder. People appreciates really good food there and rhubarb takes a special place in the local pastry tradition.
In France, the season of rhubarb is between April and June: so we are right now in the best season!
From a nutritional point of view, rhubarb is very rich in fibers and has anti-inflammatory properties. It contains potassium, phosphorus, iron and calcium.
Now let’s discover the recipe. You deserve it!
Rhubarb pie with meringue recipe
- Preparation: 20 min
- Baking: 90 min
For 8 servings
For the pie:
- 12.35 oz (350g) of shortcrust pastry
- 1 pie mould of 10.6 inchs (27 cm) diameter
- 35.3 oz (1 kg) of rhubarb
- 1 egg + 2 egg yolks
- 0.8 cup (20 cl) cream
- 1 bag of vanilla sugar
- 5.29 oz (150g) of sugar (1.76 oz I.e. 50g for maceration and 3.53 oz I.e. 100g for preparation)
- 1 tablespoon corn starch (Maïzena in France)
- Butter for the mould
For the meringue:
- 5 egg whites
- 8.8 oz (250g) white sugar
- 1 hour before preparing the pie (even better the day before), wash the rhubarb stems, peel them
- Half the stems vertically (you can even do it two times if the tige is particularly large)
- Dice the rhubarb (dices of about 2cm)
- Sprinkle with 1.76 oz (50g) sugar and let macerate for about one hour (it can be also all night)
- Preheat oven to 230°F (450°C)
- Strain the rhubarb
- Butter the mould
- Roll out the dough and put it into the mould. Prick the dough with a fork and pour the rhubarb.
- In a bowl, combine together the egg, 2 egg yolks, the sugar vanilla, 3.53 oz (100g) of sugar, the cream and the corn starch
- Pour this preparation on the pie and bake for about 30 minutes
- In the meantime, whisk the eggs till they form firm peaks and add very slowly the sugar while keeping whisking
- As soon as the pie is cooked, get it out from oven and low the temperature of the oven to 230°F (110°C)
- Pour the whites on the pie
- Bake in oven during one hour. If the meringue is not cooked you can continue the baking for a while
- You can finally color the pie under a grill if you like it that way
Comment: you can also prepare this pie without the meringue. It will be also excellent (my grandmother didn’t do the meringue :-)…)
Other Alsacian pies: