I would like to say that my father is incorruptible.

And I think essentially he is, perhaps with the one exception being if there is rhubarb involved. A rhubarb pie in particular. In which case you don’t even have to proactively bribe him. Just mention the idea that you are making a rhubarb pie and don’t be surprised if he washes your car, takes out your trash, or even cleans out your garage attic. (Thanks dad!)

Let’s just say that my father has had a busy week, as I have made this rhubarb pie three times to get the recipe just right.

A recipe for rhubarb orange meringue pie was given to me by a friend of a friend (thank you Carol!) back in the fall and I’ve been dreaming about it ever since. Tart fillings work so well with meringue (think lemon meringue pie), why not rhubarb?

Rhubarb Meringue Pie

With apologies to Carol, I have changed the filling substantially from the original. I love the tart bite of rhubarb, so there’s not as much sugar in this pie filling as you might expect.

Taste the filling as you make it. Remember that the meringue has a good half cup of sugar in it and will sweeten the pie too. Add more sugar (or rhubarb if you want it more tart) to suit your taste.

I’ve also included a little cinnamon and ground ginger to give a little more complexity to the flavor of the pie. I’m using tapioca flour (ground instant tapioca) as a thickener, but you could easily use cornstarch (same amount).

The meringue technique includes adding a gelled corn starch and water mixture to the beaten egg whites. This technique comes from Shirley Corriher in Cookwise. It’s purpose is to help keep the meringue from shrinking, and will make a tender meringue that is easy to cut.

Rhubarb Meringue Pie Recipe

The first step I take when preparing this pie (assuming a pie crust has been made and frozen) is to take the eggs out of the refrigerator and separate them. They’re easier to separate when cold.

Then I cover the whites and let them sit at room temperature while I bake the crust and get the other ingredients ready. Room temperature egg whites will be easier to whip into a meringue.

Ingredients

  • 1 frozen pie crust (see pie crust recipe for instructions to make your own)

Filling:

  • 3 1/2 to 4 cups chopped rhubarb stalks (about 1 lb)
  • 3/4 cup white granulated sugar
  • 1 Tbsp orange zest
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 3 Tbsp instant tapioca or 2 Tbsp tapioca flour/starch (can sub 2 Tbsp corn starch)

Meringue:

  • 1 Tbsp cornstarch
  • 1/3 cup cold water
  • 1/4 teaspoon cream of tartar (can use vinegar instead of cream of tartar, see method instructions)
  • 1/2 cup white granulated sugar
  • 4 large egg whites (room temperature)
  • 1/2 teaspoon vanilla extract

Read More: Rhubarb Meringue Pie