Tarte with Meringue-Rhubarb Recipe

Ingredients:

• 1 pie crust
• 1 pound rhubarb, chopped
• 1/2 cup sugar
• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar

Instructions:

1. Preheat oven to 375°F.
2. Roll out pie crust onto a pie dish and prick the bottom with a fork. Bake for 10 minutes.
3. In a saucepan, cook rhubarb and 1/2 cup sugar over medium heat, about 15 minutes, until rhubarb is soft. Set aside to cool.
4. In a mixing bowl, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually add in the 1/2 cup of sugar and continue beating to form a meringue.
5. Pour the cooled rhubarb filling into the pie crust. Spoon the meringue on top, covering the filling entirely.
6. Bake the pie for another 10-15 minutes or until the meringue is lightly browned.
7. Cool the pie for at least an hour before serving.

Verdict:

This Tarte with Meringue-Rhubarb recipe is a perfect combination of tangy and sweet with a fluffy meringue topping. It’s easy to prepare and makes for a delightful dessert option, especially during the summer season.

Serving Suggestions:

Serve the Tarte with Meringue-Rhubarb chilled, garnished with fresh mint leaves and whipped cream. It goes well with a cup of coffee or tea as well. Enjoy!