Total Timeunder 2 hours
Taste and Texturecrisp, sweet, tart
Type of Dishfruit, pie
- ½ recipe Pie Dough, made with butter
- 1½ pounds young, pink rhubarb stalks, cut into 1-inch pieces (about 5 cups)
- ¾ cups sugar
- 2 tablespoons quick cooking tapioca
- 2 egg whites, at room temperature
- ¼ cup sugar
- 9-inch pie pan
- Electric mixer
- Pastry bag fitted with a star tube
Preheat the oven to 425° F. Prebake the pie crust until golden. Remove to a cooling rack. Reduce the oven temperature to 350°.
Wash the rhubarb pieces and drain. In a non-aluminum saucepan, combine the rhubarb with the sugar and tapioca.
Cover and simmer over moderately low heat until the rhubarb is tender, about 12 minutes. Turn the mixture into a bowl to cool to room temperature.
When cooled, spread the rhubarb filling evenly in the pie shell.
Prepare the meringue: With an electric mixer, beat the egg whites until foamy.Gradually add the sugar, and beat until the whites are stiff and glossy.
Place the meringue in a pastry bag fitted with a star tube and pipe the meringue in lattice fashion over the rhubarb mixture. Bake the pie for 10 minutes, or until the meringue is golden. Serve at room temperature.
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