Rhubarb Pie with Meringue

SERVES 6–8

FROM MAX Mennig, Zum See Restaurant, Zermatt. Pie

Short Crust Pastry for a 12-inch pie

Rhubarb 1 kg, peeled and cut into ¾ ” pieces

Hazelnuts 2 oz, finely crushed

Custard

Milk ½ cup 35% Cream ½ cup Sugar 2 oz

Vanilla Custard Powder 1 oz

Eggs 2

Lemon 1, zest only

Ground Cinnamon 1 tsp

Meringues

Egg Whites 7 oz (from about 7 eggs)

Sugar 3 ½ oz

Icing Sugar for dusting

1 PREHEAT the oven to 400°F.

2 ROLL the pastry out into a circle and place in a parchment-lined baking sheet. Prick the dough with a fork.

3 SPRINKLE the grated hazelnuts over the dough, reserving some for the meringue.

4 DISTRIBUTE the rhubarb over the pastry, leaving a 1-inch space around the edges. Fold the edges of the pastry up to form a rim.

5 MIX together the ingredients for the custard in a blender, and pour over the rhubarb.

6 BAKE for about 50 minutes.

7 FOR the meringues, beat the egg whites and sugar until stiff, and then spread over the still-hot cake in a dome shape.

8 SPRINKLE with ground hazelnuts and bake again for five minutes at the same heat.

9 FINISH by dusting the pie with a little icing sugar.