Rhubarb Meringue Pie

Name: Rhubarb Meringue Pie
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter, softened; 3 egg whites; 3 egg yolks, lightly beaten; 2 Tbsps all-purpose flour; 177 milliliters quick-cooking oats; 710 milliliters diced fresh or frozen rhubarb; 0 teaspoons salt; 79 milliliters sugar; 1 teaspoons vanilla extract; 1 Tbsp water

Rhubarb Meringue Pie

You can never have too many dessert recipes, so give Rhubarb Meringue Pie a try. One portion of this dish contains about 4g of protein, 14g of fat, and a total of 206 calories. This recipe serves 8. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. If you have flour, quick-cooking oats, egg yolks, and a few other ingredients on hand, you can make it. Mother's Day will be even more special with this recipe. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

For crust, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add the flour, oats and salt and mix well. Press over the bottom and sides of a 9-in. pie plate. Cover and refrigerate.

Ingredients you will need

Vanilla

Butter

Cream

Crust

All Purpose Flour

Sugar

Oats

Salt

Equipment you will use

Bowl

Combine rhubarb and water in a saucepan. Bring to a boil, stirring constantly.

Ingredients you will need

Rhubarb

Water

Equipment you will use

Sauce Pan

Combine the sugar, flour and salt; add to the rhubarb mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Ingredients you will need

Rhubarb

All Purpose Flour

Sugar

Salt

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Ingredients you will need

Egg Yolk

Equipment you will use

Frying Pan

Remove from the heat. Cool slightly.

Pour filling into crust.

Ingredients you will need

Crust

Bake at 375° for 25-30 minutes.

Equipment you will use

Oven

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Beat in vanilla.

Ingredients you will need

Cream Of Tartar

Egg Whites

Vanilla

Sugar

Equipment you will use

Bowl

Spread evenly over hot filling, sealing edges to crust.

Ingredients you will need

Crust

Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

118milliliters

butter, softened 3

egg whites 3

egg yolks, lightly beaten 2Tbsps

all-purpose flour 177milliliters

quick-cooking oats 710milliliters

diced fresh or frozen rhubarb 0teaspoons

salt 79milliliters

sugar 1teaspoons

vanilla extract 1Tbsp

water

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Snake River Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 16 dollars.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.