Step-by-Step Guide to Prepare Quick Rhubarb meringue pie

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Before you jump to Rhubarb meringue pie recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

For the most part, people have been taught to think that "comfort" foods are terrible for the body and have to be avoided. At times, if your comfort food is candy or some other junk food, this holds true. Otherwise, comfort foods could be very nutritious and good for you. There are several foods that basically can raise your moods when you consume them. If you are feeling a little bit down and you need an emotional pick me up, try a number of these.

Eggs, believe it or not, can be really wonderful at fighting back depression. You must make sure, however, that what you make includes the yolk. The egg yolk is the part of the egg that matters most in terms of helping elevate your mood. Eggs, the yolk especially, are stuffed full of B vitamins. These B vitamins are wonderful for helping to improve your mood. This is because these vitamins help your neural transmitters--the parts of your brain that affect your mood--work better. Try eating some eggs to feel better!

So you see, you don't need to consume all that junk food when you are wanting to feel better! Try a couple of of these tips instead.

We hope you got insight from reading it, now let's go back to rhubarb meringue pie recipe. You can cook rhubarb meringue pie using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to prepare Rhubarb meringue pie:

1. Get 200 g of flour.
2. Use 125 g of butter (cold).
3. You need 1 tsp of ginger.
4. Get 1 tbsp of icing sugar.
5. Use 1 of beaten egg.
6. You need 1 kg of rhubarb, cut into chunks (mine was frozen).
7. Use 1 tbsp of sugar.
8. You need 1 of lemon zest.
9. You need 4 of egg whites.
10. Take 125 g of sugar.
11. Get 2 tsp of cornflour.

Steps to make Rhubarb meringue pie:

1. Rub the butter with the flour, icing sugar and ginger until the consistency is like breadcrumbs.
2. Add the egg and mix with your hands till it forms a soft dough. Wrap in cling film and chill in the fridge for 20-30mins..
3. While that is chilling, toss the rhubarb, sugar and zest in a bowl and tip into an ovenproof dish. Bake in the oven at 160 for about half an hour until the rhubarb is just tender (about 15mins?) drain the water away and leave aside to cool..
4. Turn the oven up to 180. Roll out the pastry on a floured surface and carefully transfer it to a loose-bottom pastry tin. (Butter the tin first). Prick the base with a fork and pop back in the fridge for 20mins..
5. When the base has chilled, put on top a layer of baking paper with baking beans (or dried rice/beans/lentils and bake in the oven for 15-20 mins.
6. When the pastry has been blind baked, discard the paper and leave to cool a bit while you make the meringue.
7. Whisk the egg whites to soft peaks. Then carefully tip in half the sugar, continuing to whisk. Then whisk in the cornflour and finally the rest of the sugar until it’s smooth and glossy..
8. Spoon the rhubarb into the pastry case and then layer on a big dollop of meringue to cover. With the rest you can pipe it through a piping bag and pipe peaks all over the top (or just keep spooning on if you don’t have a piping bag!).
9. Bake in the oven for 20-30mins until the meringue is starting to go golden.
10. Remove from the oven and leave to cool down before taking it out of the case and cutting it!.

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