Rhubarb pie with thin meringue layer
12 servings
80 minutes
Rhubarb pie with a thin layer of meringue is a refined treat inspired by Russian culinary traditions. Rhubarb, with its refreshing tartness, transforms into a fragrant, jelly-like filling that harmonizes with the crispy shortcrust pastry. The finishing touch is the airy meringue that adds tenderness and caramel fragility to the pie. The origins of such pies trace back to ancient Russian recipes where rhubarb was used to impart tangy notes to desserts. This pie is not only perfect for a cozy family tea time but can also be the centerpiece of any festive table. The lightness of the meringue contrasts with the rich texture of the rhubarb, making it a gastronomic masterpiece that reveals a play of flavors and textures.
1
Mix flour with softened butter, add sugar, vanilla sugar, and egg yolks. Mix and quickly knead into a uniform dough. Place in the freezer for 30 minutes.
- Wheat flour: 250 g
- Butter: 200 g
- Sugar: 200 g
- Vanilla sugar: 1 teaspoon
- Chicken egg: 3 pieces
2
Chop the rhubarb and place it in a pot, add sugar, a couple of tablespoons of water, and cook on low heat for about 10 minutes. Add starch and stir until a jelly-like, sticky mass forms.
- Rhubarb: 300 g
- Sugar: 200 g
- Potato starch: 3 tablespoons
3
Take the dough out of the freezer, roll it into a thin layer or spread it in a mold, making edges. Add the rhubarb filling. Bake in a preheated oven at 180 degrees for 20-25 minutes.
4
Whip the egg whites with powdered sugar until stiff peaks form. Remove the pie from the oven, add the egg whites, and bake for another 20-25 minutes at 160 degrees. Let the finished pie cool completely.
- Chicken egg: 3 pieces
- Powdered sugar: 100 g