Rhubarb Meringue Pie

Strawberry-Rhubarb Meringue Pie Recipe: How to Make It

Ingredients:

• 1 cup sugar
• 1/4 cup cornstarch
• 3 cups sliced fresh strawberries
• 3 cups diced fresh rhubarb
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• Pastry for single-crust pie (9 inches), baked
• 3 large egg whites
• 6 tablespoons sugar

Instructions:

1. In a large saucepan, combine sugar and cornstarch. Stir in strawberries, rhubarb, lemon juice, and vanilla. Cook and stir over medium heat until thickened and bubbly.
2. Reduce heat; cook and stir 2 minutes longer. Pour hot filling into the baked pie crust.
3. For meringue, in a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust.
4. Bake at 350°F for 15-20 minutes or until golden brown. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours before serving.

Strawberry-Rhubarb Meringue Pie is a delightful dessert that combines the sweetness of strawberries with the tartness of rhubarb, all topped with a fluffy meringue. This recipe is perfect for any occasion and is sure to impress your family and friends.

Start by preparing the filling, which consists of sliced fresh strawberries, diced rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Cook the mixture until it thickens and becomes bubbly, then pour it into a pre-baked pie crust.

Next, make the meringue by beating egg whites until soft peaks form, then gradually adding sugar until stiff peaks form. Spread the meringue over the hot filling, making sure to seal the edges to the crust.

Bake the pie at 350°F until the meringue is golden brown, then allow it to cool before refrigerating for at least 2 hours. Once chilled, slice and serve this delicious Strawberry-Rhubarb Meringue Pie to enjoy a taste of summer in every bite.

source = www.tasteofhome.com