First things first, some excitements from the last few days.
1. Yes, that is the Royal Family. Saturday was Trooping of the Colour, and I have never been so excited.
2. We have flowers! Actual flowers grown from seed, as well as three roses on the bush bought at Poundland. It’s a miracle.
3. We finally made it into the new Breakfast Club on Battersea Rise. Despite being mere metres from the flat, the queue has been horrendous for over a month. Apparently on Wednesdays everyone is at boring old Pizza Express so we snuck in for a Cow vs Pig burger (why should anyone have to choose between a cheeseburger and pulled pork?) and a Beef, Chilli and Cheese burger (Ditto cheeseburger and chilli). Amazing, and dangerously nearby.
So, onto the recipe. We were sent back to London last week with armfuls of rhubarb, enough for a sizeable crumble and this meringue pie. I’ve made a Delia version before with some success, but this recipe from the Independent seemed to work quite well too.
Serves 6 (although the recipe says 10. Whatevs.)
900g rhubarb, cut into 1 inch chunks
100g caster sugar
2cm grated ginger
Zest 2 oranges
2 tbsp cornflour
For the pastry:
Pinch of salt
2 tbsp caster sugar
1 egg yolk
For the meringue
4 egg whites
125g caster sugar
1 tsp cornflour
1. Make the pastry and chill for at least 30 minutes. Use it to line a 23cm loose-based tin, and place in the fridge again while you make the rhubarb.
2. Place the rhubarb, caster sugar, ginger and orange zest in an baking dish and cook for 20-30 minutes at 150C until the rhubarb is tender but still holding its shape. Dust with the cornflour, stir and set aside.
3. Increase the oven to 190C. Blind bake the pastry for 15 minutes, lining the tart case with baking paper and rice/coins/baking beans. Remove the baking beans and paper and return to the oven for a further 5 minutes, until the pastry is golden and crisp.
4. Whisk the egg whites until soft peaks form. Add the sugar, a tablespoon at a time, until all thick and glossy and lovely. Fold in the cornflour and continue to whisk until stiff.
5. Fill the tart case with the rhubarb, then spread the meringue on top.
6. Return to the oven for a further 20 minutes until golden. Mine was a bit close to the top of the oven so came out more brown than golden – don’t do that. Leave to cool before serving with cream!