Jae Frew
Ingredients
Method
1.Preheat oven to 180°C. Line an oven tray with baking paper.
2.Line a 23cm pie dish with pastry, then bake blind for 15 minutes. When cooked, remove blind-baking material and set aside to cool.
3.Place rhubarb on oven tray and roast for 15 minutes until it is soft. Remove from oven and blend until smooth.
4.In a bowl, combine egg yolks, sugar and flour, then mix to a smooth paste.
5.Add rhubarb purée and frozen berries, then mix and pour into prepared pie shell.Bake in oven for 15 minutes.
6.Whip egg whites until soft peaks form, then add sugar gradually until dissolved – this will take at least 10 minutes.
7.Remove pie from oven, top with meringue mixture and return to oven to bake for a further 15-20 minutes.
8.Allow to cool, then serve with cream.
Note
- This can be made ahead of time and kept in the fridge.
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