Sunday, December 30, 2012

Rhubarb Meringue Pie ( Martha Stewart)









Jane Austen moment in Persuasion
Chapter 14

Louisa was now recovering apace.  Her mother could even think of her being able to join their party at home, before her brothers and sisters went to school again. The Harvilles had promised to come with her and stay at Uppercross, whenever she returned.  Captain Wentworth was gone, for the present, to see his brother in Shropshire.
"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
Pâte surcrée  
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
Coarse salt

Directions:

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




15 comments:

  1. Hi Kit, I love your garden! And the freshly harvested rhubarbs. Your pie looks great. Wishing you a very happy new year :)

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  2. Kit, a wonderful rhubarb pie. I've never eaten rhubard. Wonder how it tastes like. My sis got rhubarb seeds from my sis in law who lives in UK and my sis is going to try planting it here. Hmm..wonder if it can grow in the hot Msian weather here. Anyway, I love your pie! See you in 2013 and have a Happy & Prosperous New Year.

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  3. Hi kit, your Meringue pie look so cute and pretty. Look so yummylicious too, can I have 2 pieces, please! :)

    Lovely flowers, look so gorgeous.
    Have a great week ahead,with lots of love and hugs to you.
    Happy new Year to you and family.

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  4. Hi Kit, another pretty pie from you. I don't think I've ever cooked with rhubarb before, though I've seen it in some upscale supermarkets in KL.

    Btw, Happy New Year to you and yr family! xoxo

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  5. you even have rhubarb in your garden! i've only seen it once and it's very very expensive. although i cant get to taste your pie, i'm sure it's delicious and looks kinda cute too! Happy new year to you and your family , kit! Cheers!

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  6. Ohhhh - I love rhubarb. We won't have it here until May or so, but when we do we love it! This looks like a delicious pie. I love the tartness of rhubarb in sweets!

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  7. Hi Kit,
    Your rhubarb pie looks so good! I have this "thing" with rhubarb. I am very curious about how it tastes like, and have seen lots of recipes using this veggie, in both savoury and sweet. I even got someone brought the seeds back all the way from UK, and am now not sure about how to go about growing them! Read from the internet that Rhubarb is best grown from the crown rather than from seeds, and am not sure whether our climate here is suitable or not! Will try my hands at sowing the seeds soon. Wish me luck!
    Happy New Year to you and your family!
    Wish you all the best in 2013!

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  8. I've never eaten rhubard but your rhubarb pie looks very good! Wishing you and all at home a Happy 2013!

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  9. Kit , such a beautiful pie ! I've seen some rhubarbs here from time to time but haven't actually tasted it yet :P From the look of that pie I'm sure it tastes really delish !

    Wishing you and your family the best this New Year !!!

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  10. another beautiful dessert. i love rhubarb it always reminds me of my nana's rhubarb pies as a kid.

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  11. I love any kind of dessert and your's look extra-special. I would love to try this in near future. Pictures are great too!
    http://cosmopolitancurrymania.blogspot.in/

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  12. So beautiful. Rhubarb is truly wonderful!

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  13. Your pie looks so tasting!
    Wish you a happy new year!

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  14. Hi Kit,

    I have not try baking with rhubarb yet and can't wait for the season to come to bake with rhubarb. Mr Bossy is funny saying that he prefer apples and strawberries. Ours is like that too :D

    Zoe

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  15. Rhubarb and meringue pies look irresistable. You were probably right to reduce the sugar as Martha has quite a sweet tooth. Lovely photos too.

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