Cinnamony Rhubarb Meringue Pie

by meike peters

Rhubarb Meringue Pie

This has been my rhubarb week! I bought too many stalks for my rhubarb and leek gratin on Monday, their colourful beauty was just too tempting and I ended up grabbing (and buying) as much as I could fit in my hands. So the green and red pile on my marble top called for a compote, or even better, a pie!

I felt inspired by Jenny’s fabulous lemon meringue pie, the recipe is from my sweet Maltese mama. I often praised the addictive qualities of my boyfriend’s mother’s sweet creation. This lady is also one of the biggest rhubarb fans I know, every time we visit her in Malta we have to take a few jars of compote to stock up her pantry. She just loves it! So I dedicate this dish to her: a wonderful pie made of a crumbly short crust, topped with the fruitiest, cinnamony rhubarb curd you can imagine, finished with a voluptuous layer of sweet meringue. I like her lemony pie a lot but I learned that rhubarb lifts it onto another level, at least for my taste. It’s such a fruity, sour and slightly sweet and buttery composition. Next time we go to Malta, which will be soon, I decided that I have to make it for Jenny. She’ll be over the moon!

A short note: The curd in the cool pie will be a bit more set than you see in the pictures, I cut it too early – guided by my impatient appetite!

Rhubarb Meringue Pie


Rhubarb Meringue Pie

 Rhubarb Meringue Pie

For a 23cm / 9″ pie(in a shallow pie plate) you need

For the pastry

plain flour 160g / 1 1/4 cups / 5 1/2oz
sugar 1 tablespoon
salt 1/4 teaspoon
butter 90g / 3/4 stick / 3 1/4oz
water (cold) 3 tablespoons

Combine the flour, sugar and salt in a bowl. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and rub the butter quickly into the flour until combined. Add the water and continue mixing with the hooks of an electric mixer until you have a crumbly mixture. Form a thick disc, wrap in cling film and put in the freezer for 15 minutes.

Set the oven to 210°C / 410°F (top/ bottom heat).

Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 15 minutes or until golden. Let it cool completely.


For the rhubarb curd

First you make a rhubarb compote which you then turn into a curd.

rhubarb, cut into 1/2cm / 1/4″ slices, 650g / 5 cups / 1 1/2 pounds
sugar 150g / 3/4 cup / 5 1/4oz for the compote, plus 2 tablespoons for the curd
cinnamon 1/4 teaspoon
water 75ml / 1/3 cup for the curd, plus 1 tablespoon for the compote
butter 1 tablespoon
cornstarch 30g / 1/4 cup / 1oz
pinch of salt
organic egg yolks, beaten, 3

For the compote, heat the rhubarb, 150g (3/4cups) of sugar, cinnamon and 1 tablespoon of water in a large pot on medium heat until the sugar dissolves. Turn up the heat to medium-high and cook for 10 minutes (open, without a lid). Take off the heat and stir in the butter.

For the curd, whisk 75ml (1/3 cup) water, the cornstarch, 2 tablespoons of sugar and salt and add to the hot rhubarb. Bring to the boil and cook for 3 minutes on medium-high heat, stir once in a while. Take 1 tablespoon of this mixture and whisk into the beaten egg yolks, pour the egg-compote mixture back into the pot with the rhubarb. Bring to the boil, stir constantly and cook for half a minute. Take the pot off the heat, pour the curd into a bowl and let it cool completely. You could place the bowl on cooling pads to speed up the process.


For the meringue

egg whites 3
sugar 80g / 1/3 cup and 1 tablespoon / 2 3/4oz
pinch of salt

Beat the egg whites with the salt, adding the sugar gradually while beating, until the white is stiff.


The pie

Set the oven to  210°C / 410°F (top/ bottom heat).

Pour the cool rhubarb curd on top of the pastry and finish it off with the stiff egg whites, you can form little peaks with a knife to create an uneven surface. Bake for 7 minutes or until the top is golden brown and crisp. Let it sit for about 30 minutes before cutting for the curd to set. The pie still tastes great the next day (after keeping it in the fridge) but it won’t look as pretty.

Rhubarb Meringue Pie


Rhubarb Meringue Pie


Rhubarb Meringue Pie