Rhubarb & Ginger Meringue Tart
Rhubarb is so underrated in my opinion, my hands sticky with it as I write this. It grows in abundance and is so versatile. I love it pickled with cheese, for compote, in crumbles and in this; my rhubarb and ginger meringue tart. This recipe might seem complicated, but the only thing that takes some concentration is the meringue. Don’t be scared of Italian meringue, it’s one of the best. All you need to do is eyeball some sugar for a little while…oh and have a thermometer to hand. I’ve loved it since it was piled high on a lemon meringue pie at Jamie Oliver’s restaurant. A joy that did not stay on the menu for long, so sad.
The recipe doesn’t take too long to pull together, but it might be one for a weekend day maybe. The tart rhubarb and ginger is softened by the silky and sweet meringue and buttery base. Texture heaven in my opinion. Nice, different, unusual. I don’t make the base, who’s got time for that. But if you have and you’re good with pastry, go for it!
In other news, can we talk about my vintage plates? SO good!
Rhubarb & Ginger Meringue Tart
Serves: 4-6
Prep time: 10 mins
Cook time: 20-30 mins
Total time: 30-40 mins
* You will need a thermometer to measure the temperature of the sugar and a blow torch type device to blast the meringue
Ingredients
300g sugar
4 egg whites, room temp and fresh
1 lemon (juice and zest)
450g rhubarb
Thumb size piece of ginger
Sweet pastry case
Directions
Wash and chop your rhubarb and add it to a pan with 100g sugar, the ginger (grated) and half a lemon’s worth of juice. Place on a high heat and bring to a boil until thickened, around 10-12 mins and allow to cool down whilst doing the other prep.
In the bowl of a stand mixer on medium speed with the whisk attachment, add the egg whites and the other half of lemon juice. Whip until you get soft peaks that fold back into themselves. This will look frothy and they should not be stiff. This should take around 4 mins.
Whilst the eggs are whipping, add 200g sugar and 125ml of water to a small pan and bring to a boil. Only stir the mixture until it starts boiling, then stop. You want it to reach a temperature of 115c or 240f on the thermometer.
Once it has reached this temperature, slowly stream it into your egg whites with the whisk running on medium speed. Once all is added, turn the speed up and mix until the bottom of your mixing bowl is cool. If it’s still warm, the meringue isn’t ready. Peaks should be stiff and glossy.
Add the cooled rhubarb mixture onto the base of your tart, spread evenly. Then dollop over as much meringue as your heart sees fit. I always have some left over to be honest.
Use a blow torch to toast parts of the meringue if you wish.
You can keep the whole tart in the fridge until ready to serve.
Top with lemon zest.