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Strawberry rhubarb meringue pie recipe

Strawberry rhubarb meringue pie recipe



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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Rhubarb pies and tarts

This dessert has a crunchy shortbread base, rich creamy strawberry-rhubarb filling and a soft meringue topping.

4 people made this

IngredientsServes: 10

  • Base
  • 250g plain flour
  • 2 tablespoons caster sugar
  • 225g cold butter
  • Filling
  • 400g caster sugar
  • 40g plain flour
  • 1 teaspoon salt
  • 6 egg yolks
  • 235ml double cream
  • 600g thinly sliced rhubarb
  • 325g thinly sliced strawberries
  • Meringue topping
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 150g caster sugar
  • 1 teaspoon vanilla extract

MethodPrep:30min ›Cook:1hr25min ›Ready in:1hr55min

  1. Preheat oven to 180 C / Gas 4. Grease a rectangular baking dish.
  2. To make the base: Whisk together 250g of flour and 2 tablespoons of sugar in a bowl; use a small knife to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of the prepared baking dish. Bake the base in the preheated oven until lightly browned, about 20 minutes.
  3. To make the filling: Mix together 400g of caster sugar, 40g of flour, salt, egg yolks and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling on top of the baked base. Return to oven and bake until the filling is set, 50 to 60 minutes.
  4. To make the meringue: Place egg whites and cream of tartar in a large mixing bowl; beat with an electric mixer on medium-high speed until the whites form soft peaks. Gradually beat in 150g of caster sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract.
  5. Remove the dessert from the oven and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven and bake until the meringue is pale golden brown, about 15 more minutes. Cool to room temperature, then chill to serve.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (10)

by beth4652

My daughter made this for the family for Easter dinner. I had planned the menu, but was admitted to the hospital on Good Friday, so couldn't do the cooking. DD made a couple of fatal mistakes the first time around, so had to make a second batch. They brought dinner to my hospital room. Although the taste was wonderful, this dessert was a little too sweet for my taste. The rest of the family (fourteen of them) loved it.-22 May 2012

by BERNICE63

Tried this today, and I did not change anything. My husband gave it a 10 our of 10. The weather was not great for making it--90 degrees, but it was worth it.-17 Jul 2011


Strawberry Rhubarb Meringue Pie

Being born and raised in Mississippi, I consider myself to be a Southern girl. I was, however, raised by natives of Chicago. Growing up, I did not drink my tea sweet. My peas did not have black-eyes. My cornbread came out of a box that said Jiffy.

Since marrying The Husband, I have grown to love Southern cuisine. However, rhubarb meringue pie is one of those Northern recipes I grew up eating that I still cling to. I call it a Northern recipe because rhubarb is still sort of an enigma down here. Where my grandparents used to live in the south suburbs of Chicago, people grew it in their gardens. Every summer, my grandmother would go to a neighbor’s house and stock up.

The climate is much too hot and humid to grow rhubarb in Mississippi. Frequently, the only time Southerners are exposed to rhubarb is when the local grocery store devotes a tiny bin in a remote section of produce section for a couple of months every summer. Even then, when I’m paying for my prized stalks, I usually have to explain to the cashier that it’s not Swiss chard they are holding in their hands.

It never occured to me that rhubarb meringue pie was not in the same league as apple pie or peach cobbler until one summer when I was still in high school and my BFF came to Illinois with me for a visit. My grandma asked if she would like a slice of rhubarb meringue pie. My BFF responded with a blank stare and hesitantly responded, “What is that?”

“You’ve never had rhubarb pie?” I asked.

Thinking she was in for the treat of her life, I cut her a slice and handed her a fork. She took a few bites and then politely laid the fork down on the table.

It was then that I discovered rhubarb is an acquired taste. Alas, even The Husband won’t eat it. If I want rhubarb meringue pie, I have to plan to make it on a weekend when my parents are in town so I have someone to help me eat it.


Gluten-Free Strawberry-Rhubarb Pie

We're smitten with all things strawberry-rhubarb, and recently became determined to make it a part of our gluten-free baking repertoire. Our flaky, tender, gluten-free pie crust is a true highlight of the pie, and captures all the flavorful juices of the strawberries and rhubarb as the pie bakes. This is a true summertime pie worthy of a large, melting scoop of vanilla ice cream.

Ingredients

  • 1 1/4 cups (248g) sugar
  • 2 tablespoons (53g) quick-cooking tapioca
  • 1/4 teaspoon salt
  • 3 1/2 to 4 cups (482g to 567g) lightly packed diced rhubarb, fresh or frozen
  • 3 cups (425g) strawberries, trimmed of their leaves, quartered, fresh or frozen
  • 1 tablespoon (14g) butter

Instructions

Position one oven rack at the bottom level and the second rack in the middle of the oven. Preheat the oven to 425°F.

To prepare the crust: Roll the pie dough into a 12" to 13" circle on a piece of plastic wrap, a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into a lightly-greased 9" pie pan, pressing it into the pan. Refrigerate it while you make the filling.

To make the filling: Whisk together the sugar, tapioca, and salt.

Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan, filling it about 3/4 full and mounding the filling a bit in the center.

Place dabs of the butter atop the filling, then return the pie to the refrigerator.

Roll the remaining crust into an 11" circle.

Invert the crust atop the filling and, using your fingers or the tines of a fork, crimp and/or pinch the edge of the top crust with the edge of the bottom crust to seal.

Bake the pie on the bottom oven rack for 20 minutes. Reduce the oven temperature to 350°F, move the pie to the middle rack, and bake for 30 to 40 minutes, until the filling is bubbling and the crust nicely browned it's helpful to have a pie shield or some foil at the ready in case the edge of the crust begins to brown too quickly.

Remove the pie from the oven, and let it cool for an hour or so, to set.

The pie may be served warm, but it'll be a bit messy it sets as it cools. Top with vanilla ice cream or whipped cream, if desired.

Tips from our Bakers

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


Strawberry-Rhubarb Pie

Strawberries + rhubarb = a match made in heaven! This pie has wonderful flavor, the assertive tang from the rhubarb perfectly balanced by sweet, ripe strawberries. Tangy and colorful, this pie is the essence of summer.

Ingredients

  • 1 1/4 cups (248g) sugar
  • 5 tablespoons (53g) Instant ClearJel or 7 1/2 tablespoons (57g) King Arthur Unbleached All-Purpose Flour or 3/4 cup (137g) Pie Filling Enhancer*
  • 1/4 teaspoon salt
  • 3 1/2 to 4 cups (482g to 567g) lightly packed diced rhubarb, fresh or frozen
  • 3 cups (425g) strawberries, trimmed of their leaves, quartered, fresh or frozen
  • 1 tablespoon butter , to garnish

Instructions

To make the crust: Line a 9" pie pan (or two 6" pie pans) with half the crust. Refrigerate while you make the filling, for at least 30 minutes.

To make the filling: Whisk together the sugar, thickener, and salt.

Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan(s), filling them about 3/4 full and mounding the filling a bit in the center.

Place dabs of the butter atop the filling. Return the pie to the refrigerator.

Roll out the remaining crust, and cut it into star shapes.

Place the pastry stars atop the filling. Brush with water and sprinkle with coarse white sparkling sugar.

Bake the pie(s) for 30 minutes (for the 9" pie), or 20 minutes (for the 6" pies), then reduce the oven heat to 375°F and bake for an additional 30 to 40 minutes (9" pie), or 20 to 25 minutes (6" pies), until the filling is bubbling and the crust nicely browned.

Remove the pie(s) from the oven, and let them cool for an hour or so before serving.

The pie may be served warm, but it'll be a bit messy it sets as it cools. Top with vanilla ice cream or whipped cream, if desired.


Strawberry Rhubarb Meringue Pie

  • 4 eggs, yolk and whites separated
  • 3 cups sugar, divided
  • a 9 or 10” baked pie crust, prepared according to directions (or if you are really ambitious, make your own)
  • 4 cups cut rhubarb
  • 2 cups strawberries, hulled and quartered (you can use frozen)
  • 6 tbs butter
  • 1/4 cup cornstarch
  • 1/2 cup evaporated milk

Beat egg whites until soft peaks form. Add 1 cup sugar gradually continue beating until stiff. Set aside.

In a large pot, combine rhubarb, strawberries, the remaining 2 cups sugar, and the butter. Cook over medium heat until fruit has broken down into a sauce.

To the rhubarb sauce –add the egg yolks, remaining sugar, cornstarch, and evaporated milk. Cook until the consistency of pudding. Pour into baked pie shell. Cover with meringue, bake at 425 degrees until light brown, about 15 minutes. Refrigerate at least 2 hours before serving to allow the custard to thicken.

Note: If you are using frozen rhubarb and strawberries, allow them to thaw in a colander in the fridge so the excess juices drain away before using them in this recipe.

If you don’t have any strawberries on hand, this recipe is equally good with just the rhubarb.

If you make this strawberry rhubarb meringue pie recipe, you will have to tell me how you like it. So tell me… What is your favorite rhubarb recipe? Do you grow rhubarb in your garden?


Strawberry Rhubarb Meringue Tartlets

A fun twist on classic strawberry rhubarb pie, with a beautiful presentation. Perfect for spring!

Another spring, another rhubarb recipe. Every March I see the little red shoots poking through the dead leaves and I get a bit excited knowing that winter is finally on its way out. It’s a sign of hope, and a promise of all the other fresh produce that’s to come.

I’ve celebrated with many great rhubarb recipes over the years— everything from coffee cake to crisps— but this year I went back to my favorite strawberry rhubarb pie, with a twist. I swapped out one pie dish for four little tart pans and ditched the top crust in favor of a pillow of toasted meringue.

And you know what? I may not go back to the pie. These strawberry rhubarb meringue tartlets have it all. They are the perfect combo of sweet and tart, they come in a cute little package, and the toasted meringue is such a great alternative to the traditional dollop of whipped cream or scoop of ice cream.

What seasonal ingredients are you most looking forward to this spring and summer?


Baking tip:Baking with Rhubarb

I’m fortunate to have several rhubarb plants in my backyard that produce stalks from mid April to September. I’ve found that most well-stocked grocery stores and farmer’s markets sell fresh rhubarb in early spring. One thing to keep in mind is that the flavor of rhubarb changes over the course of the season. Stalks picked later in the season are more tart than those earlier in the season, and the amount of sugar in recipes will need to be adjusted accordingly.


Strawberry Rhubarb Pie Filling:

If no one objected, during the spring, I&rsquod be tempted to only feature rhubarb and strawberry rhubarb recipes on IBC. Not a fan of rhubarb &hellip? Sorry, not sorry. Ha!

Rhubarb is wonderfully delicious when prepared properly. I even have a post dedicated solely to my favorite rhubarb recipes. You can find that here. I especially love rhubarb when it&rsquos mixed with strawberries.

Today, I&rsquom showing you how to make this Strawberry Rhubarb Pie Filling. I needed this for another recipe (That&rsquos coming soon!) so I thought it might be helpful to do a separate post about the filling.

As strange as it may sound, I probably wouldn&rsquot use this Strawberry Rhubarb Pie Filling in an actual pie. When making a Strawberry Rhubarb Pie (recipes HERE and HERE), I prefer to start with raw ingredients and allow them to cook as the pie bakes.

So how would I use this pie filing? Let me explain.


Rhubarb Pie with Strawberry Jello Recipe

All year long, I mark old fashioned rhubarb recipes in my vintage cookbooks to try out in the spring. And, that’s exactly what I did with this Rhubarb Pie recipe using Strawberry Jell-O mix in my Wayneburg Christian Church Cook Book.

This recipe stood out because it uses the short-cut ingredient of Strawberry Jell-O mix. It also has a crumble topping made with flour, sugar and melted margarine. Think of this pie as a combination of pie and an old fashioned crumble.


Strawberry Rhubarb Custard Meringue Pie

HEAT oven to 425°F. MIX sugar and flour in medium bowl. WHISK in egg yolks, half-and-half and vanilla beat until blended. GENTLY FOLDin rhubarb and strawberries. POUR into piecrust.

BAKE in center of 425°F oven for 15 minutes. Reduce oven setting to 350°F. CONTINUE baking until almost set, 25 to 30 minutes center will jiggle slightly.

Immediately make MERINGUE: DISSOLVE cornstarch in cold water in one cup glass measure. MICROWAVE on HIGH 30 seconds stir. MICROWAVE until mixture boils, 15 to 30 seconds longer. Remove cover.

BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, ADD cornstarch paste, 1 to 2 Tbsp. at a time. BEAT in vanilla.

Quickly SPREAD meringue evenly over pie filling, starting at edge and sealing to crust all around swirl with back of spoon. BAKE in upper third of 350°F oven until lightly browned, 15 to 17 minutes. Cool on wire rack 1 hour, then refrigerate 3 to 4 hours before serving.


19 Strawberry Rhubarb Recipes That Will Make You Swoon

There are few food combinations as heavenly as strawberry and rhubarb. Peanut butter and jelly are a nostalgic dream team, maple and bacon were made for each other and chocolate and mint will lift our spirits any day. But strawberry and rhubarb does something for the soul.

Rhubarb's tart flavor goes perfectly with the sweetness of strawberries. When cooked together, strawberry and rhubarb meet in the middle, somewhere between soft and sturdy, for a texture that works wonderfully in everything from pies to crisps to crumbles. The combined flavors also make delicious ice creams, popsicles and cocktails. Strawberry desserts may be showstoppers on their own, and rustic rhubarb needs no partner to shine either. Still, it's imperative to pair these two together every so often.

The iconic strawberry and rhubarb combination is, of course, the strawberry rhubarb pie. Today just happens to be Strawberry Rhubarb Pie day, so it's the perfect time to celebrate everything that is strawberry and rhubarb, starting with pie! Don't forget, however, that pie is really jus the beginning there are so many ways to combine strawberry and rhubarb.

If you haven't tried strawberry and rhubarb together yet, stop what you're doing and try out one of these recipes. You'll be glad you did. Here are 19 times strawberry and rhubarb were a heavenly pair. (And since it's Strawberry Rhubarb Pie day, there are a few pie recipes in there!)