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
65g icing sugar
Orange zest – good pinch (use some from rhubarb mixture)
1 whole egg
Some chilled water and or a dash of brandy
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)
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)
- 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.
- 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.
- 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.
- 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).
- Preheat oven to 190C, 375F, gas 5.
- 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.
- Bake the pastry blind.
- Whilst pastry is baking, finish filling. Mash the rhubarb and taste, add sugar to achieve the sweetness you like.
- Add the orange zest, crushed juniper berries and egg yolks. Mix the orange juice with the cornflour, add to rhubarb mixture.
- 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.
- 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.
- Once pastry is cooked, add the thickened rhubarb mix and then top with the meringues.
- 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.