Mini Rhubarb Meringue Pies

12 October 2014

Autumn Petit Fours Recipes

I've been wanting to cook with rhubarb for a few weeks now. Ever since the weather finally started to change my head has been filled with dreams of winter recipes, warming crumbles and cosy afternoons at home with a cup of tea. These mini rhubarb meringue pies would be great for entertaining this autumn or just for a cheeky after dinner treat on a cold night in. They're very easy to throw together and if you're going to be in a hurry the day you need them then simply make the curd a few days earlier and store it in the fridge.

As part of this set of autumnal petit fours I also made Mini Damson Gin Cakes and Chai, Chilli and Chocolate Cakes (recipe coming soon). These mark the end of my recipes for this years The Great Blogger Bake Off but you can still find all our recipes on Facebook and Pinterest.

P.S. I can't apologise enough for the presentation (or lack of) of the meringue tops here. I'm currently 'in between' piping bags and it's been a difficult time for everyone.

Rhubarb Meringue Pie Recipe

(makes approx 20, depending on your cases)
1 pack of filo pastry
100g melted butted
2 tbsp icing sugar

Rhubarb Curd
220g fresh rhubarb
400g granulated sugar
1 teaspoon cinnamon
4 large eggs 
pink food colouring (optional)

3 egg whites
150g caster sugar
3 tbsp lemon juice

To make the curd first chop the rhubarb into small chunks, place into a small saucepan and fill with water (just enough to cover the tops of the fruit). Simmer for about 20-30 minutes until the fruit breaks down to a pulp. Remove the pan from the heat and whisk in the eggs, sugar, cinnamon and food colouring (you may not need any, it'll depend on the colours of your rhubarb) then return to the heat and stir for a further 5-10 minutes or until thick. Place in the fridge to thicken while you make the pastries.

Cut the filo into squares that are slightly larger than your moulds or cases. Brush each square lightly with butter and then layer 3-4 squares into each case (rotate them as you go to get the sort of star like shape). Lightly dust with icing sugar and bake at 180 degrees for 5 minutes. 

To make the meringue, whisk together the egg whites and lemon juice until it stiffens and forms peaks. Add the sugar a teaspoon at a time and continue to whisk until shiny. Top each shell with a teaspoon of curd and pipe with meringue. Then toast lightly with a blow torch or cook under a grill on a low/medium heat for 2-3 minutes. 


  1. These are great- I think my parents would love them actually! I'm also loving thinking about wintery food now that it's getting colder and rhubarb is a great ingredient that I definitely don't use enough.

    Jennifer x

  2. Emma @ Fork & GoodOctober 13, 2014

    Please cook for me, because this is the best thing I've seen today. Argh, I want them!

  3. Hannah WebsterOctober 13, 2014

    Awhh thank you Emma, that means so much coming from you! And I would love to come and cook for you, my friends had to eat so much cake during my final few blogger bake off weeks that we've had to put myself on a short ban from making sweet goods now so I'm desperate to find new taste testers! :') x

  4. Hannah WebsterOctober 13, 2014

    I've not used it much before now but it just seemed so perfect for autumn! And it was surprisingly easy to work with too so I may be using it again soon! After the strange weather we'd been having I am ready to fully embrace winter foods again now. :)

  5. These look terribly scrumptious. I'd probably eat half the batch. I don't normally bake with rhubarb so this would be an interesting recipe to try. :] // ☼ ☯


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