Fluffy Strawberry Rhubarb Meringue Pie

If you ask me, strawberry rhubarb meringue pie is one of those perfect combinations that just makes sense.

This classic dessert brings together sweet strawberries and tart rhubarb under a cloud of soft meringue. The filling is just the right balance of fruity and tangy, nestled in a buttery, flaky crust.

I love how the meringue gets those nice golden peaks when it bakes, and underneath, the fruit filling turns into this lovely jammy texture that’s not too sweet and not too sharp.

It’s one of those desserts that works for any occasion, from casual summer get-togethers to holiday celebrations.

What Kind of Rhubarb Should I Use?

When shopping for rhubarb, you’ll find two main types at the market – hothouse rhubarb, which is typically bright pink and available in winter/early spring, and field-grown rhubarb, which shows up later in spring with a deeper red and green coloring. Both types work great in this pie, so pick whichever is available. Look for stalks that are firm and crisp, avoiding any that are limp or have blemishes. Before using your rhubarb, remember to trim off the leaves (they’re not edible) and give the stalks a good wash – any stringy bits can be peeled away with a paring knife if needed.

Options for Substitutions

This gluten-free pie recipe can be adapted with several substitutions, though some ingredients are key to getting the right texture:

• Brown rice flour: You can swap this with white rice flour or a general gluten-free flour blend. Just make sure to keep the xanthan gum, as it’s crucial for holding the crust together.
• Pistachios: Ground almonds or hazelnuts work great as alternatives. If you need nut-free, try using sunflower seed flour or just increase the rice flour by the same amount.
• Cardamom: If you’re not a fan of cardamom or can’t find it, try using ground cinnamon or a mix of cinnamon and nutmeg instead.
• Rhubarb and strawberries: While this combo is classic, you can use all strawberries or mix with other berries like raspberries. Just keep the total fruit weight the same.
• Golden caster sugar: Regular granulated sugar works fine here. For the meringue, stick with white sugar as it gives the best color and texture.
• Vanilla bean powder: You can skip this entirely since it’s optional. Don’t substitute with liquid vanilla as it can affect the meringue’s structure.
• Butter and margarine: For dairy-free versions, use solid coconut oil or dairy-free butter substitutes. Just make sure they’re cold when using them in the crust.

Watch Out for These Mistakes While Baking

The trickiest part of making a meringue pie is preventing a soggy bottom – to avoid this, blind bake your crust until it’s completely golden and cool it fully before adding the filling. When making the filling, a common mistake is not cooking the cornstarch mixture long enough – keep stirring until you see large bubbles breaking the surface and the mixture becomes thick and glossy. For perfect meringue peaks, the biggest error is adding sugar too quickly to your egg whites – instead, add it gradually (about 1 tablespoon at a time) while continuing to beat at medium-high speed. To prevent weeping between the filling and meringue, always spread your meringue onto hot filling, making sure it touches the crust edges, and avoid over-baking – just until you see light golden tips on the peaks.

What to Serve With Strawberry Rhubarb Meringue Pie?

This sweet and tangy pie is perfect on its own, but adding a few simple sides can make it even more special. A scoop of vanilla ice cream or a dollop of fresh whipped cream helps balance the tartness of the rhubarb and complements the light, airy meringue topping. For a nice temperature contrast, try serving the pie slightly warm with a cup of hot coffee or tea – the combination is especially nice for an afternoon treat. If you’re serving this at a dinner party, a small glass of dessert wine like Moscato d’Asti pairs wonderfully with the fruity flavors.

Storage Instructions

Keep Fresh: This meringue pie is best enjoyed the day it’s made, but you can keep it in the fridge for up to 2 days. Place it in a pie container or cover loosely with foil, being careful not to squish the meringue. The meringue might weep a bit after the first day, but that’s totally normal!

Make Ahead: Want to prep in advance? You can make the pie crust and filling a day ahead and store them separately in the fridge. Just add the fresh meringue topping the day you plan to serve. This way, you’ll get that perfect, fluffy meringue texture that everyone loves.

Note: Since this pie has a meringue topping, it’s not suitable for freezing – the texture would get weird and icy. The filling might become watery when thawed, and the meringue would lose its lovely light texture.

Preparation Time	30-45 minutes
Cooking Time	40-50 minutes
Total Time	70-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-40 g
• Fat: 80-90 g
• Carbohydrates: 340-360 g

Ingredients

For the pastry dough:

• Zest of 1 lime
• 1 large egg
• 1/4 tsp sea salt
• 50 g cold unsalted butter (I like Kerrygold unsalted butter for this)
• 1 tsp xanthan gum
• 1 1/2-2 tbsp lime juice and cold water
• 50 g light brown sugar
• 50 g cold margarine
• 110 g fine brown rice flour
• 50 g toasted pistachios (finely ground into a flour-like consistency)
• Seeds from 2 cardamom pods (freshly ground for best flavor)
• 40 g cornstarch

For the fruit filling:

• 3 large egg yolks
• 4 rhubarb stalks (trimmed and cut into 1/2-inch pieces)
• 150 g golden caster sugar
• 1 tbsp cold water
• 400 g fresh strawberries (hulled and quartered)
• 40 g cold unsalted butter (cut into small cubes)
• 30 g cornstarch
• Juice of 1/2 lime

For the meringue:

• 3 large egg whites (at room temperature for better volume)
• 170 g white caster sugar
• 1/4 tsp vanilla bean powder (for intense vanilla flavor)

Step 1: Prepare the Pastry Dough

Begin by weighing and mixing together the flours, ground pistachio, xanthan gum, and salt in a large bowl, ensuring any lumps are completely broken down.

Next, rub the butter and margarine/lard into the flour mix until the mixture resembles breadcrumbs.

Add the sugar, ground cardamom, and lime zest to the mixture and stir to combine.

Step 2: Form the Dough

Lightly beat an egg with 1 tablespoon of lime juice or water and add it to the dry ingredients.

Mix together using a flat knife until it starts to form dough.

If the mixture feels too dry, add more water.

Aim for a slightly tacky dough.

Bring the dough together with lightly cornflour-dusted hands, pressing it into a ball.

Knead briefly to fully amalgamate the ingredients.

There’s no need to chill at this stage.

Step 3: Roll and Prepare the Pastry

Lay down a lightly floured large sheet of cling film or baking paper.

For a single large pie, place all the pastry on top of the floured surface.

If you’re making multiple pies, divide the dough to avoid overworking it.

Flatten slightly and lightly flour the top.

Roll the pastry out straightaway to a thickness of 3 to 4 mm.

Lift the pastry using a rolling pin and lay it over the flan tin.

Gently mold it into the sides of the tin, trimming the pastry edge flush with the top.

Patch any cracks using extra dough, using cold water to help adhere the pieces.

Step 4: Chill and Pre-bake the Pastry

Place the prepared flan pastry in the fridge for half an hour.

Meanwhile, preheat the oven to 200°C (400°F/Gas 5).

After chilling, place baking paper inside the flan case(s) and fill with baking beans.

Bake for 10 minutes, then remove the baking beans.

Place the uncovered pastry back in the oven for another 7 to 10 minutes, ensuring it is golden and dry.

Let the pastry case cool completely once it’s done baking.

Step 5: Prepare the Fruit Filling

In a large saucepan, combine the cut rhubarb, strawberries, and lime juice.

Heat until simmering, stirring frequently until the fruit becomes soft and releases its liquid.

Remove from heat and push the fruit through a sieve to separate the liquid from the pulp.

You should have approximately 460 ml of fruit puree.

Pour the puree back into a clean saucepan, add sugar, and mix the cornflour with cold water to form a paste.

Stir the paste into the puree and heat gently until it thickens.

Remove from heat, cool slightly, beat in egg yolks one at a time, then beat in the butter until smooth.

Step 6: Assemble and Chill

Spoon the fruit filling into the pre-baked pastry cases and smooth the surface.

Chill in the fridge for at least 30 minutes to allow the filling to set.

Preheat the oven to 180°C (350°F/Gas 4) and place the baking tray in the oven to heat up while preparing the meringue.

Step 7: Prepare and Bake the Meringue

Whisk the egg whites to soft peaks.

Gradually add sugar and vanilla bean powder, whisking until the meringue is stiff and glossy.

Spread or pipe the meringue onto the tarts, sealing the edges.

Carefully place the tarts on the hot baking tray and bake for about 20 minutes until the meringue is golden brown and crisp.

Serve warm or cold, optionally with cream.