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.