Rhubarb is in season and the stores are carrying a plethora of it!
Growing up, I actually wasn’t a fan of rhubarb. My mother loved it, and I couldn’t understand how she could like the bitter taste. But after officially making my own rhubarb pie, I was pleasantly surprised; with the right amount of sugar and a few other simple ingredients, rhubarb can be quite delicious!
I love this VERY simple recipe because its quick and there isn’t a lot of prep. Adding a whipped meringue to the top is the icing on the cake...er, pie! It enhances the flavor, presentation and takes the place of heavy whipped cream.
When making this pie, you can cut the rhubarb into tiny chunks or larger chunks. It’s really up to your preference. Just make sure you let the pie sit for a few hours (or even overnight!) so it can set and won’t be as runny. Also, wait to top it with the meringue until youʼre about ready to serve it.
Preheat the oven to 450°F. Follow the recipe directions to prepare your pie crust, baking it to a light brown. Cool the crust while you prep your filling.
Place the filling into the pre-browned crust.
Reduce oven heat to 375°F. Bake the pie just until filling is set and rhubarb is soft. Make the meringue and spread it to the edges of the pie, sealing the meringue to the crust.
Bake the meringue until it is set and golden brown. Let pie cool and set completely before serving.