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.
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