Recipes, re-invented from cooking shows

Easy Rhubarb & Strawberry Meringue Pies

Prep. Time:

Baking Time:

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Why This Works The original requires: Making pastry from scratch (1 hour chilling, blind baking) Cooking down fresh fruit, straining, making a proper curd with egg yolks (another hour) Swiss meringue with precise temperatures This version keeps the flavour profile intact: tart rhubarb-strawb...

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Ingredients

Base:
1 x 23cm store-bought sweet pastry case (ready-baked), or 6 individual tartlet cases

Rhubarb & Strawberry Filling:
200g mascarpone
100g strawberry jam (smooth or with pieces)
2 tbsp [Your Brand] Freeze-Dried Rhubarb Powder
1 tbsp icing sugar

Ginger Meringue:
3 egg whites
150g caster sugar
2 tbsp stem ginger syrup (from a jar of stem ginger)
Pinch of cream of tartar

Garnish (optional):
Diced stem ginger
Fresh strawberry slices

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Instructions

1. Make the filling
Beat mascarpone with icing sugar and rhubarb powder until smooth and evenly pink. The powder will hydrate in the mascarpone. Fold in the strawberry jam until just combined - a slight ripple looks nice.
Taste - it should be noticeably tart from the rhubarb. Add more powder if needed.
Spread into the pastry case(s). Refrigerate for at least 30 minutes.
2. Make the meringue
Put egg whites and sugar in a heatproof bowl. Set over a pan of simmering water (bowl shouldn't touch water). Whisk constantly by hand for 3-4 minutes until sugar dissolves and mixture is hot to touch and feels smooth when rubbed between fingers.
Remove from heat. Add cream of tartar. Beat with electric beaters on high for 5-7 minutes until thick, glossy, and the bowl feels cool. Drizzle in the ginger syrup and beat for another 30 seconds.
3. Assemble and torch
Pile or pipe meringue generously over the filling. Use the back of a spoon to create peaks and swirls.
Blowtorch until golden brown, keeping the flame moving. (No blowtorch? Flash under a very hot grill for 1-2 minutes, watching constantly.)
Scatter with diced stem ginger if using. Serve within 2 hours.