Saturday, May 1, 2010

Rhubarb Meringue Pie

This recipe is out of the May issue of Martha Stewart Living. When I saw this pie I knew I had to make it. I was just so intrigued by it. You put the rhubarb through the juicer and only use the juice in the recipe. If you know anyone that does not like rhubarb because of the texture they should give this a try. The flavor was amazing!!! I just LOVE rhubarb!! I hastily snapped this photo before my family devoured it.


  • 1 9” pie crust baked and cooled (the recipe called for a sweet piecrust)
  • 2 pounds rhubarb, trimmed and cut crosswise into 3-inch pieces
  • 1 ¾ cups sugar
  • ¼ cup cornstarch
  • Coarse salt
  • 3 large egg yolks plus 4 large egg whites
  • 2 tablespoons unsalted butter


1. 1. Juice rhubarb. You’ll need 2 ¼ cups juice; add water if needed. Whisk together 1 cups sugar, the cornstarch, and ½ teaspoon salt. Whisk in juice; bring to boil in medium saucepan, whisking. Cook for 1 minute.

2. 2. 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.

3. Preheat broiler with rack about 8 inches from the heat source. Heat whiles and remaining ¾ 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 a bowl of a mixer. Whisk on high speed until medium peaks form. Dollop meringue onto pie. Broil until browned, 30 to 40 seconds.

***Note*** Because I use farm fresh eggs, I skip the step of heating the egg whites.

Recipe from the May 2010 issue of Martha Stewart Living.

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