Rhubarb Pie in all its Glory

For the filling first place the prepared rhubarb in a large bowl and mix with the sugar. Set aside.

Then start working on the pie pastry by rubbing the flour, butter and sugar together to create crumbs.

Mix with your hands until you have small crumbs, then add the egg and work into a ball. Depending on the flour, you may wish to add a bit of water, one teaspoon at a time.

Once you managed to create a ball that holds together, cover in plastic wrap and keep in the fridge until further use.

Now continue with the filling by placing the rhubarb in a sieve. Any liquid which was produced should be kept. Fill up rhubarb liquid with water for a total of 500 milliliters. Keep 12 tablespoons of this rhubarb/water mix in a separate mug.

Place the rhubarb into a large pot on the stove and bring to boil.

Add the instant pudding to the mug and stir until you see now lumps. Then pour this mix into the rhubarb and stir.

Let boil for about one to two minutes until it thickens. Let cool a little.

Preheat oven to 190 degrees Celsius. Butter a 26cm springform. I do not recommend using a pie form for this pie as it as a lot of filling. A lot.

Take out the dough from the fridge and roll out with rolling pan on lightly floured surface.

Make sure you roll it out big enough to cover the entire springform. Trim off any overhang.

Once you are satisfied with the pie pastry in your springform, pour the rhubarb inside. It does not need to be completely cool.

Bake for about 35 minutes.

Meanwhile prepare the meringue.

First beat the egg whites on medium until soft peaks form.

Then add the sugar slowly and beat on high speed until stiff peaks form and you could turn the bowl upside down.

Take out the hot pie after 35 minutes of baking and put meringue on top. If desired, you can pipe it on like I did on the pictures. However, with a spoon is also fine. Place back into the oven for about 10 minutes. I have to reduce the temperature of the oven to about 160 degrees to be sure the meringue doesn't brown too much.

Take out after a total baking time of 45 minutes and let cool completely. It is normal that the filling will still jiggle. Once it has room temperature, transfer to fridge.

Best served cold.