I’ve never made shortcrust pastry or meringue before.
But thankfully this pie was delicious, even if I do say so myself.. : )
The recipe was given to me handwritten on a crumpled piece of paper – as the best ones seem to be.
3 egg whites,
200g grated almonds (optional),
1 tablespoon lemon juice.
For the base:
1.Put all dough ingredients in a bowl and whisk.
2.When it looks like breadcrumbs bring together with your hands.
3.Line the greased baking tin, forming a slight crust around the edge.
4.Bake at 180oc for 15 mins until half ready.
5.Peel rhubarb and cut into 2cm(ish) long pieces.
6.Put the rhubard onto the pre-baked base.
7.Bake again for 15mins at 180oc
11.Put meringue ontop of the pie bake at 180oc until light brown (15-20mins).