Try a delicious rhubarb meringue pie this weekend

There’s no denying that the current in-flavour is rhubarb.

Forced rhubarb’s uniquely acidic, slightly sweet, slightly sharp flavour brings energy to both savoury and sweet dishes.  It’s not as fibrous or mouth-smackingly sour as the type of rhubarb we all remember from childhood – the kind you’d steal from your grandmother’s garden and have to dip in a bag of sugar to stomach it!

This recipe gives the beautifully delicate flavour the chance to sing. It showcases the Italian meringue method – where you pour boiling sugar syrup into the eggs whilst they’re being whipped, instead of blasting it in the oven like you would with French meringue.  Italian meringue is much more forgiving on delicate ingredients and flavours and its sweetness goes wonderfully with the zingy and slightly tart rhubarb.

It’s really easy to cook, making it a wonderfully quick dessert, but a big slice also goes well with coffee as a delicious afternoon pick-me-up!

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