Welcome Sunday and finally welcome to spring. Thanks so much to Renee from Renee’s Kitchen Adventures for hosting this event and giving us all an opportunity to hang out together today.
We’ve had a very slow start to spring having had 50 cm of snow late February and snow even last week (bleh).
Normally, I would have ramps, herbs and rhubarb poking bravely up in my garden but this year the ground is still frozen.
Luckily, I froze rhubarb like a madwoman last year and had some fun making this pie.
DH had FIVE pieces of it.
In one setting.
I actually had a piece and I almost never eat desserts.
This is a dessert that you’ll think about after you go to bed and have to get up for a sneaky sniggle (or three) more in the middle of the night.
I started with my basic pastry and decided to play with the filling and topping.
I love rhubarb everything but it has so much liquid that you often end up with a super tasty but rather weepy looking pie.
By adding flour, an egg AND ground almonds you get a fabulous texture and a firm texture.
That’s a great pie BUT with a topping it’s even nicer. I wanted a flavoured meringue and played around a whole bunch. I tried extracts, stewed rhubarb, spices…the results ranged from ‘meh’ to epic failure. SO I figured out to instead dry my rhubarb out a lot (like really close to burning) and then pulverizing it.
You get intense rhubarb flavour with no goop.
Fold them into meringue with a bit of food colouring to make it especially pretty.
When DH tried it he thought I’d added pop rocks to the meringue. Hmmm…idea for the future.
Anyhoo, I was especially chuffed with myself and thought I was super original but if you do a bit of a search on the internet (like I did afterwards-gah) you’ll notice I’m not the first.
Your bake pie comes out looking pretty fantastic but
the meringue is a winner.
Bit of a brown in the oven and a shot of espresso to go on the side.
- Pastry for 1x9 inch pie shell or tart pan
- Rhubarb filling:
- 3 cups chopped rhubarb
- 1 egg
- ½ cup flour
- ¾ cup ground almonds
- ½ tsp almond extract
- 1 cup sugar
- 2 cups rhubarb (dried in a VERY low oven overnight and pulverized in a food processor)
- 6 egg whites
- 1 cup sugar
- ½ tsp lemon extract
- ¼ tsp cream of tartar
- 5 drops red food colouring (optional)
- Mix rhubarb filling ingredients together and place in pastry shell. Bake 45 minutes (350 degrees) or until filling is set and bottom is browned.
- Meanwhile beat egg whites with cream of tartar to hard peaks, add in (slowly while mixing) sugar and extract. Fold in rhubarb and food colouring letting both mottle through and not be completely incorporated.
- Top pie and bake 15 minutes longer until meringue is slightly browned.
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- Lemon Raspberry Baked Donuts by Grumpy’s Honeybunch
- Matcha Donuts by The Ninja Baker
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- Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
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- Minty Pea Farro Spring Salad by She Loves Biscotti
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- Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
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Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement
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