Rhubarb Chiffon Pie
A delightful rhubarb chiffon pie with tart fruit filling and fluffy meringue topping, perfect for spring gatherings or a light dessert for fruit lovers.
Ingredients
Instructions
- Cook together the rhubarb and water until the rhubarb is soft.
- Add sugar, eggs, and cornstarch to the cooked rhubarb mixture and cook until thickened.
- Pour the filling into two baked pie shells.
- Top with meringue and brown lightly before serving.
Tips & Substitutions
For a more vibrant flavor, consider adding a splash of vanilla extract or a hint of lemon juice to the rhubarb mixture. If you don't have cornstarch, you can substitute it with tapioca starch or all-purpose flour. To enhance the meringue, add a pinch of cream of tartar when beating the egg whites for stability. This pie pairs beautifully with a dollop of whipped cream for added richness.
Serving Suggestions
Serve the rhubarb chiffon pie chilled, and consider pairing it with a scoop of vanilla ice cream for a delightful contrast. It also goes well with fresh berries on the side for a pop of color and flavor. For a complete meal, serve alongside Grandma's Green Salad, which complements the pie’s sweetness with its fresh, crisp greens.
Storage & Reheating
Store leftover rhubarb chiffon pie in the refrigerator, covered with plastic wrap or in an airtight container. It can last for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through. Be cautious not to overheat to preserve the texture of the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Chiffon Pie contains roughly 406 calories, with 5g protein, 89g carbohydrates, and 4g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of calcium and protein. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain any excess liquid before cooking to avoid a watery filling. Frozen rhubarb is a convenient option, especially if fresh rhubarb is not available.
What can I do if my meringue weeps?
If your meringue weeps, it could be due to excess moisture or undercooking. To prevent this, ensure that your mixing bowl and utensils are completely dry before whipping the egg whites. Additionally, bake the meringue until it is firm and lightly browned to set it properly.
How can I tell when the filling is thick enough?
You'll know the filling is thick enough when it coats the back of a spoon and holds its shape. This usually occurs after a few minutes of cooking. Stir continuously to ensure even cooking and prevent burning, achieving a smooth, velvety texture for your filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).