My Mum’s Rhubarb Meringue Pie from Sharyn’s Pantry by Sharyn Thompson

CELEBRATE MOTHER’S DAY

Where does the time go? This Sunday, we celebrate Mother’s Day. Those of you who still have your Mum on this earth, thank God she is still with you and cherish each moment you spend with her. It will be 19 years this June that I lost my beloved Mum. I miss her very much. But luckily, she has left me with many happy memories.

I have two rhubarb pie recipes from two special ladies in our family: my Mum and my Aunt Ella. Both of these ladies were great cooks and wonderful role models for me. Since rhubarb is an old fashioned plant, I thought I would share their recipes using rhubarb. My rhubarb is growing quickly and will be ready to pick in less than a week. Try to get your rhubarb picked while it is still nice and tender. Both of these pie recipes are delicious. Happy Mother’s Day!

MY MUM’S RHUBARB MERINGUE PIE

INGREDIENTS:

one unbaked 9″ pie shell

for the filling:

1 cup white sugar

2 heaping tbsp. all purpose flour

1/2 tsp. fine salt

2 well beaten egg yolks

2- 1/2 cups sliced, rinsed rhubarb, cut into 1/2″ pieces

2 tbsp. butter

for the meringue:

2 egg whites at room temperature

5 tbsp. white sugar

1/2 tsp. cream of tartar

1/2 tsp vanilla

METHOD:

-Preheat your oven to 425 degrees F.

-Mix together the cup of white sugar, flour and salt.

-In a separate bowl, combine the egg yolks with the sliced rhubarb.

-Now add the flour and sugar mixture into the rhubarb.

-Pour this into the unbaked pie shell. Dot the top of the rhubarb with the 2 tbsp. butter.

-Place the pie in the oven and bake it for 10 minutes at 425 degrees F., then reduce the oven temperature to 350 degrees F. and bake the pie for 25 minutes, of until the filling is nearly set.

-At this point, spread the top of the rhubarb with the beaten meringue. Place the pie back in the oven at 350 degrees F. and bake for 10 minutes longer.

-TO MAKE THE MERINGUE: In a perfectly clean, grease-free mixing bowl, whip the egg whites until they become foamy. Slowly add in the cream of tartar and the sugar, continuing to whip.

Add the vanilla and continue to beat until the meringue becomes stiff and very glossy.  It will be ready to spread over the rhubarb now.

MY AUNT ELLA’S RHUBARB CUSTARD PIE

This makes one 9″ or 10″ two-crust pie.

INGREDIENTS:

pastry for a 9″ or 10″ two-crust pie

5 cups of rinsed rhubarb sliced into 1/2″ pieces

boiling water

1 cup white sugar

5 heaping tbsp. all purpose flour

a pinch of salt

1 egg, well beaten

2 tsp. vanilla

METHOD:

-Pour boiling water over the sliced rhubarb in a bowl. Allow this to sit for 2 minutes, then drain very well. Pat it with some paper towels to blot off the extra moisture. Stir in the beaten egg and vanilla,  mixing well.

-Combine the sugar, flour, salt and add this into the rhubarb and egg mixture.

-Pour this into the pastry crust. Place the top crust over the pie. Seal and crimp the edges.

-Cut steam vents into the top of the pastry. Brush with an egg wash (just whisk 1 egg with 1 tbsp of water) and sprinkle with a little sugar. I like to use our sanding sugar as it has a bit more texture and glistens on the pastry as it bakes. (We carry this at Sharyn’s Pantry.)

-Bake the pie in a 400 degree F. oven for 40 minutes or until the rhubarb is tender and the filling is bubbling.