Rhubarb Meringue Pie
I have dreamt of baking a tart like this for years. I love lemon meringue pie, especially the individual ones made by Cottonrake, my favourite bakery in Glasgow. But I have a passion for rhubarb, especially the bright pink, early forced rhubarb. By the time I got round to making the tart for the blog the forced stuff was all over and giant green and pink stalks were all that the shops (and my garden) had to offer. But no matter… So this recipe is a pulling together of different recipes to make one finished pie. The pastry is adapted from one handed down to me. The rhubarb curd is from https://vikalinka.com/rhubarb-curd/ and the Italian meringue is simply a staple recipe that I make and is pretty standard. A bonus for me is that here is no egg waste: you need three egg whites for the meringue and three egg yolks for the pastry (and the curd uses whole eggs.) On the subject of curd, I wasn’t sure whether to make a set rhubarb curd …