Beautiful Strawberry Rhubarb Meringue Pie filled with a subtle almond cream is a perfect summer dessert with a great balance of sweetness and tartness. Simply delicious!
* Alternatively, you can bake the pie with almond-rhubarb filling, and then add the fresh strawberries afterwards, and just before topping with the meringue. Both options work; it’s a matter of personal taste.
** If you go for a classic French meringue instead, here’s how to: beat 4 egg whites with a pinch of salt until they form firm peaks. Add 1/2 cup (100g) icing sugar and beat vigorously. Pour over the pie. Bake in grill position for a few minutes only while checking regularly that the meringue does not burn.
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