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Strawberry Rhubarb Meringue Pie

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Ingredients

Scale
  • 3.5 lbs rhubarb, stems trimmed and cut into small cubes
  • 1 lb organic strawberries, chopped
  • 10 tbsp of sugar
  • 2 tbsp cornstarch
  • 1 tspn vanilla bean paste (optional, but it makes the meringue out of this world)
  • 6 egg whites
  • one pie crust

Instructions

  1. In a saucepan, combine the rhubarb, strawberries and 6 tbsp sugar.  
  2. Let simmer until the rhubarb is soft and liquid releases.  
  3. Turn heat to low.  
  4. In a small bowl combine cornstarch with a couple splashes of water.
  5. Stir to combine then add to saucepan and stir until the mixture thickens.
  6. Use a food processor or hand immersion blender to make smooth.  
  7. Meanwhile, whip egg whites until soft peaks form.
  8. Add remaining 5 tbsp sugar and vanilla paste.  
  9. Scoop filling in a pie crust and top with heaps of meringue, creating peaks with the back of a spatula.  
  10. Bake at 375 for 10-12 minutes.
  11. Remove and enjoy. Don’t forget the vanilla ice cream. Yum!

Find it online: https://dinnerreinvented.com/recipes/strawberry-rhubarb-merengue-pie/