Easy Rhubarb & Strawberry Meringue Pies
Prep. Time:
Baking Time:
Total Time:
Serves:
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-strawberry against fluffy ginger-spiked meringue in crisp pastry. The cream cheese/jam combo gives you richness and fruit intensity without the curd-making process.
Ingredients
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.
