For all the children (and their daddies...),
Make your mummies happy,
By baking this so easy...recipe!
1 short crust pastry – 450g of fresh rhubarb (peeled and diced) – 2 egg yolks – 100g of caster sugar + 50g – 1 vanilla clove – 20cl of crème fraiche (d’Isigny for me) - 2 egg whites – 150g of icing sugar.
In a pan, fry the rhubarb in a little bit of butter, 50g of sugar and the vanilla clove.
Cook for 5 minutes.
Meanwhile, preheat the oven to 200° C.
Butter and line a round tin pie.
Unfold and place the short crust pasty into the tin.
Prick bottom of pastry thoroughly with fork.
In a bowl, mix together the yolks, sugar and crème fraiche.
Place the rhubarb over the pastry and pour the crème mixture over.
Bake for 25 minutes.
Meanwhile, with a food processor using the whip, beat the whites for 2 minutes.
Add gradually and slowly the icing sugar until stiff peaks form. Set aside.
When the pie is cooked, distribute the meringue evenly over the top.
Put the meringue pie back in the oven for 5-7 minutes.