Jane Austen moment in Persuasion
"I hope I shall remember, in future," said Lady Russell, as soon as they were reseated in the carriage, "not to call at Uppercross in the Christmas holidays."
After harvested almost all the rhubarbs from our vegetable patch
Rhubarb Meringue Pie ( Martha Stewart)
Adapted from Martha Stewart
Ingredients for 20cm pie dish or 8 mini pies
900g or 2 pounds of rhubarb ( trimmed & cut crosswise into about 7 cm)
flour for work surface
1 ¾ cup sugar ( I’ve used slightly less than a cup)
3 large egg yolks & 4 large egg whites
2 tbsp unsalted butter
¼ cup cornstarch
1) Preheat oven 180°C . Roll out pâte sucrée on a lightly floured surface . Place the prepared pâte sucréee crust on a pie dish & refrigerate it for 30 mins . Prick with fork , the pie crust & lined with parchment paper . Fill with pie weights or dried beans. Bake for 5 to 10 mins till pie crust turn light & golden. Let to cool.
2) Juice rhubarb ( at least 2 cups of juice & if needed add in water) . Whisk, cornstarch , 1 cup sugar, ½ salt . Whisk in juice in saucepan & bring to a boil . Cook & whisk for 1 min.
3) Place yolks in a bowl & gradually whisk in half of the hot juice mixture. Return to pan & cook over medium heat . Whisk till it thickens about 1 min. Beat in butter & strain through a fine sieve into the pie crust. Refrigerate it till set for at least 4 hours or overnight.
4) Preheat double boiler & heat egg whites with ¾ cup sugar . Whisk till sugar dissolves & mixture is hot about 2 mins. Transfer to mixing bowl & whisk on high speed till medium peaks form. Spread or dollop meringue onto pie & broil till slightly browned about 30 to 40 seconds.
Linking this post to Cook Like A Star event - Cook Like Martha Stewart hosted by Zoe from Bake For Happy Kids & co-hosted with Baby Sumo of Eat Your Heart Out & Jocelyn of Riceball Eats