After the all the positive feedback from my lemon meringue pie, I decided to give the recipe a tweak and came up with this seasonal rhubarb version. Every year I come back with a giant bag of rhubarb from my sister-in-law’s garden. I use it in crumbles, pickles, cakes, muffins and pies. I can’t get enough! Rhubarb curd has a similar tang to lemon curd and works perfectly with the Italian meringue. If you are planning a dinner party and want to make this as stress free as possible, I would recommend making the pastry in advance. It freezes well and can be defrosted in the fridge over night. You can also cook the pastry cases and make the curd filling the day before. I would suggest making the Italian meringue at the last moment. It will last a couple of hours, but if possible pipe and blow torch it as near to serving as possible.
If you want to make the traditional lemon version, you can find my recipe here
Rhubarb Meringue pie – makes 6 to 8 small pies
6 – 8 loose bottom pie tins ( I used
For the pastry:
180g plain flour
100g coconut oil (it should be in a solid state) or vegan margarine
a pinch of salt
For the lemon curd:
300 g rhubarb, cut into chunks
150 g sugar
60 g cornstarch
a good pinch of salt
1.5 dl/ 150 ml plant based milk, I used oatly ikaffe
Juice of 2 lemons
1 tbsp vegan butter/ margarine
For the meringue:
1 dl/ 100 ml aquafaba
1/2 tsp cream of tartar
100 g sugar
0.6 dl/ 60 ml water
To make the pastry combine the flour and salt and add the coconut oil/ margarine. Quickly rub the oil/ margarine into the flour until you have fine breadcrumbs. Next, add a few teaspoons of ice cold water at a time , stirring in with a knife until your pastry begins to come together. You should then be able to use you hands to form the pastry into a ball. Cover with cling film and refrigerate for 20 -30 minutes.
Flour a surface and a rolling pin and roll out your pastry to around 3 mm thickness. Cut pieces of pastry to line your pie tins. Prick the bottom of the pastry with a fork and blind bake in the oven for 8 – 10 minutes. Remove the paper and baking beans/ rice and bake for a further 6 – 10 minutes, until the pastry turns a light golden colour. Allow to cool.
Meanwhile make your curd. Place the rhubarb in a saucepan and just cover with water. Cook for 15 – 20 minutes until the rhubarb is tender and beginning to break down. Allow to cool before whizzing up in a blender. Add 2.5 dl/ 250 ml of the rhubarb pulp along with the other curd ingredients (except the butter) into a large pan. Stir continuously over a medium heat, until you have a thick smooth curd. Stir in the butter and allow to cool completely.
Finally, make the Italian meringue. Add the aquafaba and cream of tartar to the bowl of a standing mixer. Whisk the aquafaba until it forms stiff peaks. This can take a while, be patient as you need it as stiff as possible.
Next make a sugar syrup. Add the sugar and water to a saucepan and bring to a slow boil. Using a sugar thermometer allow the syrup to continue boiling until it reaches a temperature of between 116 and 120 degrees c.
Turn your mixer back on and slowly drizzle the syrup into the aquafaba as it whisks. Finally turn the mixer up to full for a final one to two minute whisk. The meringue should be thick and glossy.
Dollop a generous amount of the curd into each pastry case. Spoon the meringue into a piping bag and pipe to cover the curd into a nice dome shape. Use a blow torch to caramelise the outside of the meringue. Be careful as it can catch and burn easily.