Rhubarb Meringue Pie

Springtime in Nova Scotia means the Rhubarb is ripe! And since the season goes by in blink – ya best get to enjoying it! Try this yummy Rhubarb Meringue Pie – #SABS10 classic it was one of our most popular pie recipes ever posted.

Sandra Wells was born and raised in Nova Scotia just around the corner from Crystal Crescent Beach. As she told us back in the early days of SEA AND BE SCENE – she only bakes during Christmas and rhubarb season. Lucky for us we were scrolling through Twitter during the latter and saw this yummy pie of hers go by. We’re so grateful to Sandra for sharing the recipe with us – sure hope you’ll enjoy it too!

“The recipe is one of 3 favourite rhubarb recipes that my mom made when I was growing up. All 3 recipes originate from a cookbook by the ladies auxiliary for the YWCA in Yarmouth, Nova Scotia. This particular recipe was submitted by a woman by the name of Doris Cox. Give the pie a try…it’s crazy delicious!” Sandra Wells

INGREDIENTS

You will either need to make enough pastry for a single pie shell or buy a frozen one.

3 cups rhubarb cut in 1/2 inch pieces

boiling water

1 cup sugar

2 tbsp flour

1/4 tsp cinnamon

pinch of salt

1 tbsp melted butter

3 eggs yolks (reserve whites for meringue)

METHOD

Pour enough boiling water to cover the 3 cups of rhubarb in large mixing bowl. Let stand for 5 minutes, drain.

In a separate bowl combine and mix the remaining ingredients and add to the drained rhubarb. Mix together and spread the mixture into an unbaked pie shell.

Bake 10 minutes in 425 oven. Reduce heat to 350 and bake an additional 35 minutes. Top with meringue while the pie is still hot/warm and brown in 325 oven for 20 – 25 minutes.

To make Meringue:

Beat 3 egg whites with 1/4 tsp cream of tartar into soft peaks. Add 9 tbsp of sugar gradually while continuing to beat until meringue forms soft peaks or you can hold a spoonful of it upside down and none drops off.