Rhubarb meringue pie

Did you take a look at the calendar? I do not want to go to "Little November, please be picked up in June" or similar frustrated, where-of-summer topics. I'm happy so far, but I also like it cool.

No, I mean the date! Tomorrow is the 21st of June and that means summer solstice and that is usually the end of this year's asparagus and rhubarb season. At the latest on Johannistag, on 24 June is the end. I have already finished well with the asparagus. But an end to rhubarb consumption? Neeeeiiiiiinnnn
... But it now is, to say goodbye

 At the conclusion of this year's rhubarb season: rhubarb meringue pie from shortcrust pastry, rhubarb curd and meringue-hood

That's why I'm close to getting a last rhubarb recipe for this year. That was already a long time on my list and should unite rhubarb and meringue. But I did not want to make such a classic rhubarb cake with meringue bonnet, but rather a kind of pie, if not with dough crust. I call it anyway Pie because it quasi has a lid.

And so I simply packed my rhubarb curd in a crispy short pastry and finished with a crunchy meringue topping. Schwupps, we already have a pretty ingenious rhubarb meringue pie. For those who do not like pieces or which rhubarb is just too intense.
It sure works well as a lemon meringue pie with a lemon curd filling and must also be tried.

At the end this year's rhubarb season: rhubarb meringue pie from shortcrust pastry, rhubarb curd and meringue-hood

As a basis for the floor I was on prescription by Stephs Tarte au Citron, because it really gets nicely biscuit-like. My Rhubarb Curd recipe was a perfect match and the remaining protein from the production has resulted in the great meringue bonnet, so that it also represents a good residual utilization at the same time. Originally, I developed the recipe for the Thermomix because you can pack everything in at the same time and do not have to worry about anything.Place strawberries and 150 g of water in a small saucepan and cook over medium heat for about 20 minutes, stirring constantly to a thick compote.
Spread the mixture through a fine sieve and allow to measure 175 g of the resulting liquid and allow to cool> Stir frothy eggs and egg yolks over a water bath, cool the egg white for the meringue. Add the rhubarb fluid, cooled to room temperature, to the egg mixture, stirring continuously. Add the butter in pieces and stir with a whisk over the warm water bath until a thick cream is formed. That can take 20-30 minutes. It is important that the mass does not come into direct contact with the boiling water, otherwise the egg may stagnate.
If you have a Thermomix, simply place all the ingredients in the mixing pot at the same time and stir the cream 25 minutes/stage 2- 3/85 ° C without measuring cup.

Preheat the oven to 175 ° C top and bottom heat.
Grease a pastry or tart tin well. Remove the dough from the fridge and roll out slightly larger than the mold on the slightly floured work surface. Place over the rolling pin and put into the mold or put the mold on the dough and carefully throw it into it. Press the dough evenly and form a slightly protruding edge.
Prick the dough several times with a fork, place a layer of baking paper on it and weigh the paper with baking weights, for example dried legumes.
Place the dough on the middle rail for 10 minutes bake blind. Then remove paper and weights and leave the soil in the oven for another 5-7 minutes.
Meanwhile, prepare the meringue.

For the meringue

4 fresh organic protein (from the eggs used for the rhubarb curd)
1 pinch of salt and 150 g of sugar

Preparation

In the meantime for the meringue, beat the egg whites in a clean bowl with a pinch of salt until they are stiff. Gradually pour in the sugar and beat the mixture for another 5 minutes until a shiny, firm egg whites has formed.

To assemble

The prebaked ground Remove from the oven and evenly distribute the rhubarb curd.
Spread the egg white over it and evenly distribute. If you like, you can shape it with a spout - I like it more rustic.
Put the cake back in the oven and bake for another 20-25 minutes until the meringue is evenly browned and firm.

Remove the pie from the oven and allow to cool completely on a wire rack.
Let the cake soak in the fridge for several hours before serving.

To conclude this year's rhubarb season: rhubarb Meringue pie with rhubarb curd and egg whisk