Picnic Time.. Rhubarb Pie

Picnic season has begun.  It starts with beautiful weather and delicious pies.  Rhubarb pie is one of my all time favorite pies that my great Aunt would make.  It was simple and to the point, rhubarb topped with meringue.  No need for strawberries in this pie.  I tried to find a recipe that embodied her dessert, and the crowd agreed, this recipe was a keeper.

Rhubarb is in full harvest in May.  Stock up and prepare yourself for many pies and other delicious rhubarb flavored sauces and drinks.  This variety of rhubarb stays greener.  Other varieties get beautiful shades of red.

This pie is simple.  It starts off with a tart pastry base.  Flour, margarine, and confectioners sugar mixed into a ball and pressed into the bottom of the pie pan.  Pop in the oven to get golden before filling.  It is much easier and faster than making a pie crust base, which could also be done. (But I haven't masters the art of the pie crust.. yet.)

Fresh rhubarb chopped up.

A custard base which includes sugar, flour, egg yolks, milk and the rhubarb.

Baked down until it thickens into a rhubarb-y deliciousness.

A meringue of egg whites and sugar all whipped up.

Assemble and pop in the oven again to golden up.

And voila! A delicious rhubarb pie good enough for any picnic.  Side note: if theres moisture in the air the meringue will bead up like this.  It adds a fun pattern without any effort!

There's no strawberry in this rhubarb pie.  But don't worry, a strawberry pie was also brought, each delicious on their own!

The recipe:

Ingredients:

1 cup all-purpose flour

1/2 cup margarine

2 tablespoons confectioners sugar

1 1/2 cups white sugar

3 tablespoons all-purpose flour

3 egg yolks

1/3 cup milk

3 1/2 cups chopped rhubarb

3 egg whites

1/4 cup white sugar

Directions:

1.  Preheat oven to 350 degrees F.

2.  In a large bowl, combine 1 cup flour, margarine and the confectioners sugar.  Mix together until it forms a ball.  Press into the bottom and sides of a inch square pan (I used a circle pie pan).  Bake in the preheated oven for 20 minutes, or until golden brown.

3.  In a saucepan, combine 1 1/2 cup sugar, 3 tablespoon flour, yolks and milk.  Stir together, then add the chopped rhubarb.  Cook, stirring constantly, until thickened.  Pour into hot crust.

4.  In a large glass or metal mixing bowl, beat egg whites until foamy.  Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.  Spread meringue over rhubarb filling, covering completely.

5.  Bake in preheated oven for 10 to 15 minutes, or until golden brown.

enjoy and happy picnic season!

Be Inspired. Be Bold.

peace&love

Rebecca