Pile-it-high Orange and Rhubarb Meringue Pie
The flavour of orange zest does something quite magical to the flavour of rhubarb, and this light, fluffy meringue pie is a perfect dessert for late spring.
|For the meringue|
|3 large egg whites (minimum)|
|6 oz (175 g) golden caster sugar|
|For the pastry|
|1½ oz (40 g) softened butter, cut into smallish lumps|
|1½ oz (40 g) softened pure lard, cut into smallish lumps|
|6 oz (175 g) plain flour, plus a little extra for rolling out|
|For the filling|
|1 lb 8 oz (700 g) rhubarb|
|grated zest and juice of 3 oranges|
|3 oz (75 g) golden caster sugar|
|3 large egg yolks|
|3 tablespoons cornflour|
|Pre-heat the oven to gas mark 5, 375°F (190°C), and pre-heat the baking sheet as well.|
|Need help with conversions?|
|You will also need a 9 inch (23 cm) tart tin, 11?4 inches (3 cm) deep, lightly greased, and a solid baking sheet.|
This recipe first appeared in The Delia Collection: Puddings.
Begin by making the pastry: rub the fats into the flour and add enough cold water to make a smooth dough that leaves the bowl clean. Then wrap it in a polythene bag and leave it in the fridge for 30 minutes to rest and become more elastic. Meanwhile, wash and trim the rhubarb and cut it into chunks, place in a shallow baking dish and sprinkle in the grated orange zest, followed by the sugar.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
In this superb cheesecake, rhubarb is combined with ginger - a luscious partnership - to make a dessert that's perfect for spring, when rhubarb is in season.
Most Popular recipes
Delia's Flavours of Italy
23 Apr 2014 15:57
Come on Delia Team !!!
23 Apr 2014 19:55
|Food and travel||
03 Feb 2014 19:58
19 Apr 2014 11:23
|Can Anyone Help?||
23 Apr 2014 16:47
01 Apr 2014 23:34
21 Apr 2014 15:55
and so is Winter!!
22 Mar 2014 08:28