Company's coming ... It is rhubarb season so I picked what I had in the garden - not a lot - and added a bunch of stalks from my neighbour's garden.
I used Martha Stewart's recipe (Ref: Google). This is a variation on it.
The last of the pie with the first of the Scottish strawberries - so juicy and flavoursome!
To make the pie:
[1] Buy rolled out pastry from the many excellent brands in the supermarket.
[2] Bake it blind. Cool, if you have time. If not, it doesn't make any difference!
[3] Make rhubarb filling: Put chopped rhubarb into saucepan with sugar. Thicken the mixture with cornflour. Cool a bit. If not enough fruit add some other chopped fruit at this point e.g. soft fruit is good; it will not need cooking as it will mush down a bit and give the 'stew' consistency some chunkiness.
[4] Separate 2 eggs for meringue. Using the 2 yolks, add them to the rhubarb mixture. (Slacken a bit by adding a wee bit of cooled rhubarb mixture to yolks and then dump this back into the saucepan.) Basically it is a custard now.
[5] Make meringue mixture (adding sugar as desired).
[6] Pour rhubarb 'custard' mixture into the baked pie shell. Dollop meringue on top and sprinkle with sugar.
[7] Bake til meringue is brown. It doesn't take very long!
[8] Leave to cool. It solidifies in the cooling.
Best eaten same day. Photo above is breakfast next morning but meringue is 'weeping' and pastry is getting soft.
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