• Home
  • Contact
  • Recipes
  • Edible Gifts
  • Links

Cornucopia Cooks

Cornucopia kor-nuh-KOH-pee-uh. noun - the horn of plenty, symbol of abundance

  • Cook to Order
  • Private Dining
  • The pop in pops out
  • Cooking Classes
  • Cornucopia events

Rhubarb, Orange and Juniper Meringue Pie

May 31, 2011 By Sandy

Rhubarb, orange and juniper meringue pie
Meringue to top rhubarb mixture

This recipe is inspired by Delia’s “Pile-it-High Orange and Rhubarb Meringue Pie”, from her Summer Collection.

Rhubarb, Orange & Juniper Meringue Pie
Plenty for 6 people, will serve 8.

23cm deep quiche / cake  tin (about 4-5cm deep)
Pastry:
(I use a sweet pastry, but shortcrust would be fine)
250g plain flour
125g butter
65g icing sugar
Orange zest – good pinch (use some from rhubarb mixture)
1 whole egg
Some chilled water and or a dash of brandy

Rhubarb mixture:
600g fresh rhubarb
Juice and zest of 2 oranges
3 egg yolks
6 juniper berries, crushed
1 heaped tbs cornflour
2 – 3oz caster sugar (depends on the rhubarb and how sweet you like it)

Meringue:
3 egg whites
300g caster sugar (technically you should weigh the egg whites and then double the weight to calculate the amount of sugar required)

Rhubarb, orange and juniper meringue pie
Rhubarb, orange + juniper meringue pie
  1. Start by making the pastry. Sift the flour and icing sugar together, rub in the fat (or place in food processor and blend) to form fine bread crumbs.
  2. Add the egg and brandy. Mix well. The mixture needs to bind together, you need less liquid than you think. If you need a bit more, add some cold water.
  3. Wrap in cling film and chill for at least 2 hours, but preferably overnight. If you do chill the pastry overnight, remove it from the fridge 30 minutes prior to rolling.
  4. Grease the tin with butter and roll the pastry out to fit. Line the tin and then chill for at least 1 hour (this is necesary to prevent shrinkage).
  5. Preheat oven to 190C, 375F, gas 5.
  6. Prepare the filling, slice the rhubarb into 5cm chunks. Place in a baking tray add 1/2 the sugar and a dash of water. Place in oven and bake until soft (approx 10 – 20 minutes depending on the rhubarb). Allow to cool slightly.
  7. Bake the pastry blind. 
  8. Whilst pastry is baking, finish filling. Mash the rhubarb and taste, add sugar to achieve the sweetness you like.
  9. Add the orange zest, crushed juniper berries and egg yolks. Mix the orange juice with the cornflour, add to rhubarb mixture.
  10. Add to a thick bottomed saucepan and gently heat, stirring continuously with a wooden spoon. This will thicken after 5 – 10 minutes. Be patient, if you heat too quickly the eggs will curdle.
  11. Now make the meringue – whisk the egg whites until they form soft peaks. Gradually add the sugar whilst whisking. You should end up with a firm mixture.
  12. Once pastry is cooked, add the thickened rhubarb mix and then top with the meringues.
  13. Place in oven for around 25 minutes, lower the heat a bit after about 10 minutes.

Allow to cool for 2 hours before serving. This is best eaten within 6 hours of making (don’t chill). Left overs should be chilled, the meringue will suffer slightly.

Filed Under: Recipes Tagged With: delia, delia smith, meringue pie, orange and juniper meringue pie, pile it high rhubarb and orange meringue pie, rhubarb, sweet pastry

This week at Cornucopia Cooks

This week at Cornucopia Cooks

Some great dishes this week including a Brazilian stew and the return of a requested crumble 🙂

Current Freezer Stock

Check out what's in the freezer

Latest blogs

2021 news

First “pop out” of 2021, Friday 5th February.

Christmas 2020

Plenty on offer this year.

More Posts from this Category

Customer comments

“Pop out” restaurant at home, feedback, poems, etc

It all tasted delicious and was a wonderful way to celebrate our Anniversary today.

Some ready meal feedback

My friend & I both agreed that the duck a l’orange was the tastiest “take-away” we’ve had during lockdown ….

More Posts from this Category

Sandy’s latest recipes

Short Ribs, Korean style

Mejedra / mejudra

Mango, lime and ginger cheesecake

All recipes

Recipes

Tweets

  • Thank you to @YourSSE for your prompt response and communication with respect to power outage in parts of Eynsham. November 16, 2020 7:52 pm
  • Thank you to @lyallandco and @EynshamCellars for rehousing my freezer stock while @YourSSE restore power due to an… https://t.co/qMQ9ExGAfM November 16, 2020 7:49 pm
  • go to twitter

Search the website

Contact

1, High Street, Eynsham, Witney, Oxon, OX29 4HA [email protected] 07551876285

Copyright © 2021 Cornucopia Cooks