RHUBARB MERINGUE PIE
Steps:
- Cover the rhubarb in boiling water. Let it stand for 5 minutes; drain the water. Blend the rhubarb with sugar, flour, orange juice, and a well beaten egg. Line a pie plate with the pastry. Fill with the rhubarb mixture. Bake in 450 degree oven for 30 minutes. Prepare the meringue by beating the egg whites until they are stiff, and gradually add sugar. Partially cool the pie, and then cover it with the prepared meringue. Bake until the meringue is browned in a 325 degree oven.
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Ahmad Tanweer
[email protected]Overall, I thought this pie was pretty good. It's not my favorite dessert, but I would definitely make it again if I had guests over.
unoka Olise
[email protected]The meringue on this pie was a little too browned for my taste. I think I might have needed to take it out of the oven a few minutes sooner.
UNITE Sibuyi
[email protected]The crust on this pie was a little soggy. I think I might have needed to bake it for a few minutes longer.
Hasnain Man
[email protected]This pie is a bit too tart for my taste, but I still enjoyed it. I think I might add a little more sugar to the filling next time.
Chali Kapende
[email protected]The meringue on this pie is so light and fluffy. It's the perfect topping for the tart rhubarb filling.
Sphosh Mdodana
[email protected]I love the tartness of the rhubarb in this pie. It's a great balance to the sweetness of the meringue.
Sajid Khalil
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. It's a delicious and impressive dessert that's perfect for any occasion.
Nazmul Sakib
[email protected]I've made this pie several times now and it's always a hit. It's the perfect dessert for a summer party or picnic.
Joe Bebb
[email protected]This pie is delicious! The crust is flaky and buttery, and the filling is tart and sweet. The meringue is light and fluffy, and it adds a nice touch of sweetness to the pie.
Augustine Aisosa
[email protected]Overall, I thought this pie was pretty good. It's not my favorite dessert, but I would definitely make it again if I had guests over.
Shakeel GulMuhammad
[email protected]The meringue on this pie was a little too browned for my taste. I think I might have needed to take it out of the oven a few minutes sooner.
Bakir Shah
[email protected]The crust on this pie was a little soggy. I think I might have needed to bake it for a few minutes longer.
Mohammad Arafat Islam
[email protected]This pie was a little too tart for my taste, but my husband loved it. He said it was the best rhubarb pie he's ever had.
Obinna Nweke
[email protected]I'm not a huge fan of rhubarb, but I loved this pie. The filling is tart but not too sour, and the meringue is perfectly sweet. I would definitely make this again.
Minahil Naveed
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. It's a delicious and impressive dessert that's perfect for any occasion.
Mudasir Lashari
[email protected]The meringue on this pie is so light and fluffy. It's the perfect topping for the tart rhubarb filling.
Ashak Vhuiya
[email protected]I love the tartness of the rhubarb in this pie. It's a great balance to the sweetness of the meringue.
Abdullah Arfan
[email protected]This was my first time making a rhubarb meringue pie and it turned out great! The instructions were easy to follow and the pie was delicious. I will definitely be making this again.
Usama Writes
[email protected]I've made this pie several times now and it's always a hit. The crust is flaky and buttery, and the filling is perfectly balanced between tart and sweet. The meringue is always a crowd-pleaser.
Ray H.
[email protected]This rhubarb meringue pie is the perfect spring dessert! The filling is tart and sweet, and the meringue is light and fluffy. I loved the combination of flavors and textures.