GINGER CRUMBLE
375g ginger nut biscuits, chopped 75g almonds, chopped 200g unsalted butter, melted
Grease a 24cm round pie dish. For the crumble, whiz biscuits and almonds in a food processor until it resembles coarse crumbs. Add butter and a pinch of salt, and pulse until combined. Press three-quarters of crumble over base and sides of prepared pan, reserving remaining crumble. Chill for 30 minutes or until firm.
Meanwhile, for rhubarb curd, combine rhubarb, zest and juice, and 1/4 cup (55g) sugar in a saucepan over high heat. Cook, stirring, until sugar dissolves. Reduce heat to low and cook, covered, for 8-10 minutes or until rhubarb is soft. Transfer to a blender and whiz until smooth.
Place rhubarb mixture, egg yolks, butter and remaining 3/4 cup (165g) sugar in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water) and whisk for 12-14 minutes or until thickened. Remove from heat and stir through food colouring.
Meanwhile, soak gelatine in cold water for 5 minutes or until softened. Squeeze excess water from gelatine. Place in a bowl with 2 tbs boiling water and stir until melted. Add gelatine mixture to rhubarb curd and stir until combined. Pour over pie base. Chill for 4 hours or overnight to set.
To make the crumble topping, preheat oven to 200°C. Grease a baking tray and line with baking paper. Spread remaining ginger crumble over prepared tray and bake for 8 minutes or until golden and toasted. Set aside to cool.
When ready to serve, to make the meringue, combine sugar, eggwhites and cream of tartar in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water) and whisk until sugar dissolves. Transfer to a stand mixer fitted with the whisk attachment and whisk for 7 minutes or until stiff peaks. Transfer mixture to a piping bag fitted with a 1cm plain nozzle.
Scatter pie with some of the toasted crumble, reserving remaining crumble.
Pipe 3cm-diameter meringue rounds randomly over pie, then use a kitchen blowtorch to lightly toast meringue until golden. Serve pie with reserved crumble.