Crumbly Rhubarb and Strawberry Pie with Meringue replaces the word nice with emptypping: A Summer Delight

Crumbly Rhubarb and Strawberry Pie with Meringue replaces the word nice with emptypping: A Summer Delight

Celebrate the arrival of spring and summer with this delicious crumbly rhubarb and strawberry tart, topped with a light and airy meringue. This dessert perfectly balances the tartness of the rhubarb and the sweetness of the strawberries, all encased in a buttery, flaky crust. The meringue topping adds a lovely crunchy finish on the outside and marshmallow-soft inside, making each bite a perfect blend of textures and flavors.

Why you'll love it:

This tart is a seasonal delight that makes the most of fresh rhubarb and juicy strawberries, two of spring's most loved produce. The addition of a tangy jam elevates the filling, while the homemade meringue topping gives it a sophisticated touch that pie lovers will love. This is a fantastic dessert for picnics, garden parties or any other festive occasion that calls for something special and refreshing.


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Perfect occasion:

Perfect for tea parties, spring celebrations or family gatherings, this tart makes a stunning centerpiece that is as delicious as it is beautiful. It's also perfect for Easter dinners, Mother's Day brunch or simply as a weekend gift to enjoy with loved ones.

Decorating Tips:

Before serving, garnish the tart with slices of fresh strawberries and a little powdered sugar for an extra touch of elegance. You can also add some mint leaves or edible flowers for a touch of color and freshness. For a more decadent finish, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients for the crust:

  • 250 g all-purpose flour
  • 40 g of powdered sugar
  • 200 g cold butter cut into cubes
  • A pinch of salt
  • 1 teaspoon of baking powder
  • 4 egg yolks

For the filling:

  • 250 g chopped rhubarb
  • 300 g chopped strawberries
  • 3 tablespoons of potato starch
  • 3 tablespoons tart jam (any variety)
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For the meringue:

  • 4 egg whites, room temperature
  • A pinch of salt
  • 180g caster sugar
  • 1 tablespoon of potato starch
  • A few drops of lemon juice


  1. Prepare the crust:
    • In a food processor, combine flour, sugar, salt, baking powder and butter until mixture resembles large crumbs. Add the egg yolks and mix until the dough comes together.
    • Spread the dough in a 20×30 cm baking dish lined with parchment paper. Place in the fridge for 30 minutes, then prick with a fork and bake at 175°C for around 20 minutes until lightly golden.
  2. Make the filling:
    • Mix the rhubarb and chopped strawberries with the potato starch and jam. Distribute this mixture evenly over the pre-baked crust.
  3. Prepare the meringue:
    • Beat the egg whites with the salt until frothy. Gradually add the sugar while continuing to beat until stiff peaks form. Gently stir in the potato starch and lemon juice.
  4. Assemble and bake:
    • Spread the meringue evenly over the fruit filling. Bake at 120°C fan-forced for 10 minutes, then increase the temperature to 150°C and bake for a further 40 minutes until the meringue is crisp and golden.
  5. Serve:
    • Let the pie cool completely before slicing. Enjoy this stunning Rhubarb and Strawberry Pie with Meringue replaces the word nice with emptypping, a true celebration of seasonal flavors and textures.

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