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Hello, this looks wonderful. I wonder if I could skip the crust and create a meringue pudding?
I just don’t like crusts in general. I make cheesecakes with no crusts but a pie? What do you suggest?
Hi Lota, sure, why not? Just bake it in a pie dish without the crust. And let us know how the experiment turns out!
This comment is for those looking for red rhubarb. There are at least 2 kinds of rhubarb. One has very red stalks and the other kind has green stalks with just a little touch of red. I have both kinds in my garden. The green stalks in my garden have a larger diameter and are usually taller. I haven’t noticed any difference in the taste between the two kinds. They are both wonderful! I’ve been collecting rhubarb recipes for almost 50 years but I don’t recall trying one with orange. This looks really good! I freeze rhubarb in the spring by just cutting it into 1/2 to 1 inch pieces and putting it into bags of 4 cups. Sometimes I need to drain some of the liquid that separates when I thaw the rhubarb, or I add a little more thickener depending on the recipe.
I’ve only had rhubarb pie once in my life and that was as a child. I remember that it was good, so I decided I want to make it myself now that I’m an adult. My first place to look for delicious recipes is always your site. I have a bunch to choose from that make my mouth water. As I was looking at your recipes and some others online, I noticed that tapioca is in most of them. What is the importance of the tapioca pairing with rhubarb? How do I go about preparing the rhubarb? This vegetable is foreign to me! Thanks in advance!
We often use instant tapioca as a thickener. It works well to thicken without turning the pie filling gummy. With regards to rhubarb, you want to work with the stalks, not the leaves which are toxic. Just rinse the dirt off the rhubarb stalks and chop as if you were thick slicing celery. ~Elise
I made this last night and the filling is unbelievably delicious. the rhubarb with orange and spices is a killer combination. Found the meringue a bit too light to keep up with the strong flavours of th filling, though. If i made this again, I would make a tart and serve it with very thick greek yogurt mixed with more orange zest. Could very well just be a matter of taste though! Great recipe.
Elise, I learned SO much from this post! I was actually planning on making a rhubarb meringue pie already but the rhubarb didn’t look good enough in the store– must it be a really deep red to be good enough? Also I feel dumb because I thought I needed just the juice from the rhubarb, as if I were making a lemon pie. Silly me.
Anyway I made lemon meringue instead (craving tart-sweet) but did not know the trick about adding corn starch to the meringue to reduce “weepiness”. Good to know.
Funny about the pie baking beans–I have always kept mine in a well marked container for just that reason!
Great recipe, great post.
I don’t know about it being deep red, but the rhubarb should be crisp and not limp. ~Elise
My husband loves rhubarb, and meringue, and pie. So I made this for him. I cheated and used a refrigerated store crust (I have many failures as a pie crust maker in my past). The oranges looked bad, so I used a tangelo. One tablespoon of the zest was too much for husband. I used egg whites from a carton, as I had them and they needed to be used. My egg whites didn’t ever get to the stiff peak stage, but the meringue tasted pretty good. I’ll be trying this recipe again, but will cut back on the zest and won’t use egg whites from a carton. How about a super-quick dessert recipe to use the four egg yolks?
Almost all of the ice cream recipes on this site use egg yolks. Most call for 6 but you can get away with 4. There’s also eggnog, zabayon, and you can make the chocolate pudding with egg yolks instead of the egg. ~Elise
I tried this pie with the fruits I had on hand: rhubarb, plums and apples.It was the best meringue pie ever!I’ll definitely try this on a lemon pie, on previous ones the meringue kept leeking out.
Thanks for this recipe! It’s hard to find rhubarb recipes without other added fruit, which spoils the whole “rhubarb experience!”
May I share with you and your readers another rhubarb pie recipe. I was given this years ago by the mother of an Estonian friend of mine. So simple…Make a sweet crust (sugar cookie dough) and just “moosh” it in place with your fingers in a French tart pan – wavy vertical sides with a removable bottom. Add chopped rhubarb – no sugar! Top with meringue, making sure the meringue touches the crust all around. Bake. The crust and meringue provide the sweetness and, with the tart rhubarb, create this amazing contrast in your mouth . O-M-G!
Thank you for this recipe, it looks delicous.
I’ve always wondered: What do you do with the beans you used for the blind baking? Can you still eat them?
I am living testament to the fact that you can eat the baking beans and survive. My mother once cooked up the pie beans by mistake. They cooked over an hour in the pressure cooker and she was wondering why they were still so tough! What I do with the baking beans is keep them in a well-marked container that says “PIE BEANS” in big letters to avoid future confusion. Those cooked pie beans were the worst beans I’ve ever eaten. ~Elise
Adding the cornstarch mix to the meringue works well and also helps to stop it weeping.