Description
Indulge in the perfect balance of sweet and tangy with this delightful Rhubarb Meringue Pie. A buttery pie crust filled with a luscious rhubarb compote, topped with fluffy meringue, makes for a show-stopping dessert that is sure to impress.
Ingredients
Pie Filling:
- 1 9-inch pie crust, pre-baked
- 3 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- ½ cup water
- 3 large egg yolks, lightly beaten
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Rhubarb Filling: Preheat the oven to 350°F (175°C). In a medium saucepan, cook rhubarb, sugar, cornstarch, and water until thickened. Temper egg yolks, add to the mixture, and cook until thick. Stir in butter and vanilla. Pour into pie crust.
- Make the Meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread over filling, seal to crust, and bake until golden brown.
- Chill and Serve: Cool pie, then refrigerate for at least 2 hours before slicing.
Notes
- Ensure meringue touches crust to prevent shrinking.
- Use fresh rhubarb for optimal texture or thawed, drained frozen rhubarb if needed.
