Celebrate the arrival of spring and summer with this delightful Crumbly Rhubarb and Strawberry Pie, topped with a light and airy meringue. This dessert perfectly balances the tartness of rhubarb and the sweetness of strawberries, all encased in a buttery, flaky crust. The meringue topping adds a beautiful finish that’s crispy on the outside and marshmallow-soft inside, making each bite a perfect blend of textures and flavors.
Why You’ll Love This:
This pie is a seasonal treat that makes the most of fresh rhubarb and juicy strawberries, two of spring’s most beloved produce items. The addition of a tangy jam enhances the filling, while the homemade meringue topping gives it a sophisticated touch that pie lovers will adore. It’s a fantastic dessert for picnics, garden parties, or any festive occasion that calls for something special and refreshing.
Perfect Occasion:
Ideal for high tea events, spring celebrations, or family gatherings, this pie serves as a stunning centerpiece that’s as delicious as it is beautiful. It’s also perfect for Easter dinners, Mother’s Day brunch, or simply as a weekend treat to enjoy with loved ones.
Decoration Tips:
Before serving, garnish the pie with fresh strawberry slices and a sprinkle of powdered sugar for an extra touch of elegance. You can also add a few mint leaves or edible flowers for a pop of color and freshness. For a more decadent finish, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients for the Crust:
- 250g all-purpose flour
- 40g caster sugar
- 200g cold butter, cut into cubes
- A pinch of salt
- 1 teaspoon baking powder
- 4 egg yolks
For the Filling:
- 250g rhubarb, chopped
- 300g strawberries, chopped
- 3 tablespoons potato starch
- 3 tablespoons tart jam (any variety)
For the Meringue:
- 4 egg whites, room temperature
- A pinch of salt
- 180g caster sugar
- 1 tablespoon potato starch
- A few drops of lemon juice
Instructions:
- Prepare the Crust:
- In a food processor, blend flour, sugar, salt, baking powder, and butter until the mixture resembles coarse crumbs. Add egg yolks and pulse until the dough comes together.
- Press the dough into a 20x30cm baking dish lined with parchment paper. Chill in the refrigerator for 30 minutes, then prick with a fork and bake at 175°C for about 20 minutes until lightly golden.
- Make the Filling:
- Toss the chopped rhubarb and strawberries with potato starch and jam. Spread this mixture evenly over the pre-baked crust.
- Prepare the Meringue:
- Beat egg whites with salt until foamy. Gradually add sugar while continuing to beat until stiff peaks form. Gently fold in potato starch and lemon juice.
- Assemble and Bake:
- Spread the meringue evenly over the fruit filling. Bake at 120°C with fan for 10 minutes, then increase the temperature to 150°C and bake for an additional 40 minutes until the meringue is crisp and golden.
- Serve:
- Allow the pie to cool completely before slicing. Enjoy this stunning Rhubarb and Strawberry Pie with Meringue Topping, a true celebration of seasonal flavors and textures.
