Yay, March time, Rhubarb time!
The first Rhubarb has been forced and the sweet and tart pink stems are ready to be cooked. I love to cook with rhubarb, whether it’s for desserts or savoury dishes.
Do try it; nothing beats a Rhubarb Bellini if you have friends round this spring!
There are lots of great recipes out there, from Rhubarb crumble to compote with ice cream, but if you want something a bit fancy, try my recipe below, which is a variation to a lemon-meringue-pie, and you’ll be rewarded with oohs and aahs from your guests:
Rhubarb meringue pie:
1 portion of short crust pastry (if you want to cheat a little get this one shop bought, otherwise follow recipe at bottom of page)
750g Rhubarb (cut into small pieces)
4tbsp ground almonds
75g icing sugar
2 medium free-range eggs
1tbsp corn flour, 1dl cream
3 egg whites
pinch of salt
70g castor sugar
Small squirt of vanilla paste
- place the pastry in a round baking tray and blind bake for 20min in 200 ˚C preheated oven
- then sprinkle on the almonds, add the rhubarb and stir icing sugar, eggs, corn flour and cream together, then pore over the rhubarb. Put the cake back into the oven for 30-40 minutes, until it has set.
- Prepare the meringue by whisking egg whites with the salt and gradually add sugar and vanilla. Whisk until you get a shiny firm consistency
- Take out the cake and spread the meringue over the top, forming little peaks, either put under grill at highest temp. until meringue is golden brown , or do it like I do and use a blow torch to brown the meringue.
- It’s delicious served warm or cold!
Short crust pastry
200g flour, pinch of salt, 80g castor sugar, 120g butter, 1 medium free range egg, poss. some water
- If you have a food processor, put flour, salt, sugar and butter in and pulse for 30 sec, until crumbly, then add egg and poss. some water and pulse some more until dough comes together. Wrap in cling film and put in fridge for at least an hour.
If doing it by hand:
- Sieve together flour, salt and sugar
- Add the butter in flakes, crumbling it all together with your fingers
- Add egg and mix it up to get a smooth pastry (you’ll need to work quickly on this, as you don’t want to end up with melted butter or a rubbery dough) if it feels too dry, add some water
- Wrap in cling film and put in the fridge for at least an hour