Rhubarb meringue pie

One of 6 rhubarb plants
Originally uploaded by dave.scriven

Here’s my family’s rhubarb meringue pie recipe:

• 250 g flour
• 125 g butter
• 65 g sugar
• 1 pinch of salt
• 3–4 eggs, separated
• 200 g icing sugar
• some rhubarb (enough to cover the base of the mould twice)

Make a shortcrust pastry of flour, butter, sugar, salt and egg yolks and line a buttered mould with it.

Cut the rhubarb into 3–4 cm long chunks and blanch them briefly.

Make a meringue from egg whites and icing sugar. Cover the bottom of the pastry with a bit of the meringue, then add the rhubarb pieces, and add the rest of the meringue on top.

Bake for 45 minutes at 175–200ºC.