Reviews (1) Add Rating & Review 55 Ratings 5 star values: 9 4 star values: 23 3 star values: 12 2 star values: 9 1 star values: 2 Martha Stewart Member Rating: Unrated 03/11/2015 How does one juice rhubarb without juicer?
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Gallery Rhubarb Meringue Pie Recipe Summary prep: 20 mins total: 5 hrs 30 mins Servings: 8 Yield: Makes one 9-inch pie
Ingredients Ingredient Checklist 1 disk Pate Sucree for Rhubarb Meringue Pie All-purpose flour, for surface 2 pounds rhubarb, trimmed and cut crosswise into 3-inch pieces 1 3/4 cups sugar 1/4 cup cornstarch Coarse salt 3 large egg yolks plus 4 large egg whites 2 tablespoons unsalted butter
Gallery Rhubarb Meringue Pie
Recipe Summary prep: 20 mins total: 5 hrs 30 mins Servings: 8 Yield: Makes one 9-inch pie
Gallery
Rhubarb Meringue Pie
Rhubarb Meringue Pie
Rhubarb Meringue Pie
Recipe Summary prep: 20 mins total: 5 hrs 30 mins Servings: 8 Yield: Makes one 9-inch pie
Recipe Summary
prep: 20 mins total: 5 hrs 30 mins
Servings: 8 Yield: Makes one 9-inch pie
prep: 20 mins
total: 5 hrs 30 mins
prep:
20 mins
total:
5 hrs 30 mins
Servings: 8
Yield: Makes one 9-inch pie
8
Makes one 9-inch pie
Ingredients
Ingredients
- 1 disk Pate Sucree for Rhubarb Meringue Pie All-purpose flour, for surface 2 pounds rhubarb, trimmed and cut crosswise into 3-inch pieces 1 3/4 cups sugar 1/4 cup cornstarch Coarse salt 3 large egg yolks plus 4 large egg whites 2 tablespoons unsalted butter
Directions
Preheat oven to 375 degrees. Roll out pate sucree to 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie dish; trim to 1 inch, fold under, and crimp edges. Refrigerate for 30 minutes. Prick inside of pie shell all over with a fork; line with parchment. Fill with pie weights or dried beans. Bake until edges are golden and set, 20 to 25 minutes. Remove weights and parchment. Bake until bottom is dry and light gold, 5 to 10 minutes more. Let cool.
Juice rhubarb. (You’ll need 2 1/4 cups juice; add water if needed.) Whisk together 1 cup sugar, the cornstarch, and 1/2 teaspoon salt. Whisk in juice; bring to a boil in a medium saucepan, whisking. Cook for 1 minute.
Place yolks in a bowl; gradually whisk in half of hot juice mixture. Return to pan. Cook over medium heat, whisking, until thick, about 1 minute. Whisk in butter. Strain through a fine sieve into pie shell. Refrigerate until set, at least 4 hours or overnight.
Preheat broiler with rack about 8 inches from heat source. Heat whites and remaining 3/4 cup sugar in a double boiler or a heatproof bowl set over a pan of simmering water, whisking, until sugar dissolves and mixture is hot (160 degrees), about 2 minutes. Transfer to the bowl of a mixer. Whisk on high speed until medium peaks form. Dollop meringue onto pie. Broil until browned, 30 to 40 seconds.
Reviews (1)
Add Rating & Review 55 Ratings 5 star values: 9 4 star values: 23 3 star values: 12 2 star values: 9 1 star values: 2
Martha Stewart Member Rating: Unrated 03/11/2015 How does one juice rhubarb without juicer?
Reviews (1)
Add Rating & Review 55 Ratings 5 star values: 9 4 star values: 23 3 star values: 12 2 star values: 9 1 star values: 2
Add Rating & Review
55 Ratings 5 star values: 9 4 star values: 23 3 star values: 12 2 star values: 9 1 star values: 2
55 Ratings 5 star values: 9 4 star values: 23 3 star values: 12 2 star values: 9 1 star values: 2
55 Ratings 5 star values: 9 4 star values: 23 3 star values: 12 2 star values: 9 1 star values: 2
5 star values: 9 4 star values: 23 3 star values: 12 2 star values: 9 1 star values: 2
Martha Stewart Member Rating: Unrated 03/11/2015 How does one juice rhubarb without juicer?Martha Stewart Member
Rating: Unrated 03/11/2015
How does one juice rhubarb without juicer?
Rating: Unrated
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All Reviews for Rhubarb Meringue Pie
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
