Rhubarb pie

Rhubarb Pie: A Delicious and Refreshing Recipe

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 8

In a world filled with sophisticated desserts, rhubarb pie holds a special place in the hearts of many due to its unique flavor and delicate texture. This pie represents a perfect combination of tartness and sweetness, making it an ideal choice for warm summer days or cool spring evenings. Rhubarb, with its distinct aroma, brings a note of freshness, while the meringue that envelops it adds a special finesse.

The history of rhubarb is fascinating; over time, it has been used for both culinary and medicinal purposes. Rhubarb, with its vibrant green and red stalks, is often associated with desserts but can also be used in savory dishes. However, today we will focus on this rhubarb pie recipe, a true delicacy that will delight any sweet lover.

Necessary ingredients:

- 5 eggs
- 1 cup of sugar
- 1/2 cup of milk
- 1/2 cup of oil
- 1 and 1/2 cups of flour
- 1 teaspoon of baking powder
- 5-6 stalks of rhubarb
- 1 tablespoon of semolina
- 6 tablespoons of sugar (for meringue)
- a few drops of lemon juice
- a pinch of salt

Step-by-step preparation

1. Preparing the rhubarb: The first step in making this pie is to handle the rhubarb. Carefully peel the stalks, removing the outer skin. Cut them into pieces about 2-3 cm long. This will allow the rhubarb to cook evenly during baking.

2. Mixing with semolina: Sprinkle semolina over the rhubarb pieces and mix well. The semolina helps absorb the juices that the rhubarb will release during baking, preventing the pie from becoming too wet. After mixing, set the rhubarb aside.

3. Preparing the dough: In a large bowl, beat the egg yolks with 1 cup of sugar until the mixture becomes creamy and changes color. This is an essential technique that will aerate the mixture, giving the pie a soft texture. Add the milk and oil, mixing well to combine all the ingredients.

4. Incorporating dry ingredients: In another bowl, mix the flour with the baking powder. Gradually incorporate the flour mixture into the wet composition, mixing with a spatula or mixer until you achieve a homogeneous dough. It will be thicker but still pourable, which is perfect for this recipe.

5. Assembling the pie: Line a baking tray with parchment paper and pour the dough into the tray, spreading it evenly over the entire surface. Then, carefully arrange the rhubarb pieces on top of the dough so that they are evenly distributed.

6. Initial baking: Preheat the oven to 180°C and place the pie in the oven for 10 minutes. This will start the baking process, and the rhubarb will release its delicious aromas.

7. Preparing the meringue: While the pie is in the oven, beat the egg whites with a pinch of salt until foamy. Gradually add the 6 tablespoons of sugar and a few drops of lemon juice, continuing to mix until the egg whites become a glossy and firm foam. This is the meringue that will give the pie an attractive appearance.

8. Finalizing the baking: Remove the pie from the oven and spread the meringue evenly over the rhubarb. Return the pie to the oven, reducing the temperature to 160°C, and bake for 15-20 minutes, or until the meringue becomes golden and crispy. You will know it is ready when, upon touching, the meringue is firm but not burnt.

9. Cooling and slicing: After the pie is baked, remove it from the oven and let it cool completely in the tray. This will allow the flavors to develop and the texture to stabilize. Once cooled, slice the pie into portions and serve it with a scoop of vanilla ice cream or fresh whipped cream for added flavor.

Useful tips and variations

- Choosing rhubarb: When selecting rhubarb, look for stalks that are firm and crisp, with vibrant color. Avoid stalks that are soft or have spots.
- Additional sweetness: If you prefer a sweeter pie, you can add more sugar to the rhubarb mixture. You can also replace some of the sugar with honey for a more complex flavor.
- Fruit variations: You can experiment by adding other fruits, such as strawberries or raspberries, to create a delicious mixed pie with rhubarb.
- Serving: This pie pairs perfectly with a scoop of vanilla ice cream or a berry sauce. A cup of herbal tea or refreshing lemonade would also complement the meal perfectly.

Nutrition

This rhubarb pie is not only delicious but also packed with nutrients. Rhubarb is rich in fiber, vitamins K and C, helping to maintain a healthy immune system and digestive health. Each serving contains approximately 250-300 calories, making it a delightful choice in moderation.

Frequently asked questions

- Can I use frozen rhubarb? Yes, frozen rhubarb is an excellent option. Make sure to let it thaw and drain excess water before using it.
- How can I tell if the pie is cooked? Check the meringue; it should be firm and golden. You can also insert a knife into the center of the pie; if it comes out clean, the pie is ready.
- Does the pie keep well? Yes, the pie keeps well in the refrigerator, covered, for 2-3 days. It may become soggy, so it's recommended to consume it as soon as possible.

This rhubarb pie will surely become your favorite, and its refreshing taste will bring joy to every meal. Enjoy every slice and don't forget to share this recipe with your loved ones!