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Rhubarb Meringue Pie
Rhubarb Meringue Pie
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Zesty Rhubarb Meringue Pie with orange, cinnamon, and ginger, topped with fluffy meringue.
Ingredients:
  • 4 large egg whites (room temperature)
  • 1 frozen pie crust (see pie crust recipe for instructions to make your own)
  • Filling:
  • 3 1/2 to 4 cups chopped rhubarb stalks (about 1 lb)
  • 3/4 cup white granulated sugar
  • 1 tablespoon orange zest
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 3 tablespoons instant tapioca or 2 tablespoons tapioca flour/starch (can sub 2 tablespoons corn starch)
  • Meringue:
  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 1/4 teaspoon cream of tartar (can use vinegar instead of cream of tartar, see method instructions)
  • 1/2 cup white granulated sugar
  • 1/2 teaspoon vanilla extract
Instructions:
  • Preheat your oven to 350°F.
  • Pre-bake the pie shell: Line the frozen pie shell with aluminum foil and pie weights (dry beans work well). Bake for 20 minutes until lightly golden. Remove the foil and weights, then poke the crust all over with a fork. Bake for 10-15 more minutes until golden brown. Set aside.
  • Mix cut rhubarb, sugar, orange zest, cinnamon, and ground ginger in a saucepan. Let it sit for 15 minutes to macerate. Place on medium heat and add instant tapioca or tapioca starch. Slowly warm until steamy to avoid overcooking. The goal is tender rhubarb, not mush.
  • Heat your oven to 325°F.
  • Prepare the meringue topping by whisking together sugar and cream of tartar in a small bowl. Set aside. In a saucepan, dissolve cornstarch in cold water by whisking. Heat on the stovetop until bubbly and gelled, then remove from heat.
  • In a clean mixer bowl, beat egg whites and vanilla gradually adding sugar and cream of tartar. Mix until soft peaks form, then gently fold in cornstarch mixture until stiff peaks form - be careful not to overmix. Make sure egg whites are free of yolk and shell.
  • Reheat the rhubarb filling until piping hot. Pour the steamy mixture into the pre-baked pie shell, spreading it evenly along the bottom.
  • Evenly spread the meringue mixture on top of the rhubarb filling, making sure it attaches to the pie crust to prevent shrinking. Use a rubber spatula to spread it around the edges and center, then create peaks with the back of a spoon.
  • Achieve perfection: Bake the pie at 325°F until the meringue turns a beautiful golden brown hue, approximately 20 minutes. Let it rest on a wire rack until it reaches room temperature. For optimal taste, enjoy on the day it is made; however, refrigeration is an option.

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