Rhubarb Pies with Meringue Topping

3 - Dinner, Dessert, Pie, Cake, Ice Cream, Games Night

Cook Time: 55 min Servings: 12 pies Source:

Ingredients

1 bunch fresh rhubarb, trimmed (350g)

1 tablespoon caster sugar

2 sheets shortcrust pastry

2 egg whites

1/2 cup (110g) caster sugar, extra

1 tablespoon flaked almonds, chopped coarsely

Directions

1 Preheat oven to 200°C/400°F. Grease 12-hole (1½-tablespoon/30ml) shallow round-based patty pans.

2 Chop rhubarb into 2cm cubes. Spread rhubarb onto baking-paper-lined oven tray; sprinkle with sugar. Bake, uncovered, about 10 minutes or until tender; cool.

3 Cut 12 x 7cm rounds from pastry. Press rounds into pan holes; prick bases with fork. Refrigerate 20 minutes.

4 Bake pastry cases 10 minutes; cool.

5 Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add extra sugar, beating until sugar dissolves.

6 Divide rhubarb filling between pastry cases. Spoon meringue over filling; sprinkle with nuts. Bake about 5 minutes or until browned lightly.

7 Stand 5 minutes before serving.

Notes

You can use one quantity shortcrust pastry instead of the store-bought pastry sheets.