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.
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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.
Pavlova is perennially popular and, if you use Delia's foolproof recipe, it will work every time! The juxtaposition of sweet, crisp meringue and soft, sharp summer fruits is one of the best you can find.
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