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.
(makes approx 20, depending on your cases)
1 pack of filo pastry
100g melted butted
2 tbsp icing sugar
220g fresh rhubarb
400g granulated sugar
1 teaspoon cinnamon
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.