h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I knew there was something I needed to find........

I'll hunt out the recipe for the rhubarb and orange meringue.

That would be great. Thanks.

Ok slight problem. I've typed it up and then sent it to the only email address I can access for home. The programe has now refused to open the attachment.

I'll post the info up here when I get into work on Monday.

The attachment is now refusing to open, I know the address I use has it's moments, but this is ridiculous.

It's only a word document.....

about the delay, there have been more than a few complications this end.

Here you go then.



Rhubarb Meringue Pie

Pastry

6 oz plain flout

3 oz butter/margarine

Cold water to mix


Filling

1 1/2 lb rhubarb

grated zest and juice of 3 oranges

3 oz caster sugar

3 level tablespoons cornflour

3 egg yolks


Meringue

3 large egg whites

6oz caster sugar


A 9 inch quiche tin, 1 1/2 inches deep, lightly greased and a baking sheet.


Pre-heat the oven to 190


Make the pastry


Wash and trim the rhubarb and cut into chunks. Place in a shallow
baking-dish and sprinkle in the grated orange zest followed by the
sugar.


Roll out the pastry and line the tin, prick the base all over with a
fork and use some of the egg yolks to paint the base and the sides to provide a seal.


Put the tin on a pre-heated baking sheet on a high shelf in the oven and place the rhubarb on the lowest shelf.=20


Cook the pastry for around 20-25 mins, and the rhubarb for 25-30mins =
until soft.


squeeze the orange juice into a small saucepan. Use a little of it mix =
the cornflower to a smooth paste in a bowl, then bring the rest of it up =
to simmering point. Pour the hot orange juice on to the cornflour =
mixture then pour the whole lot back into the saucepan, whisk it over =
the heat with a small balloon whist till it becomes very thick indeed, =
then remove it from the heat.


Strain the cooked rhubarb over a bowl, then add the rhubarb juices and =
the egg yolks to the cornflour mixture and, still whisking, bring it up =
to the boil again. Remove from the heat, tip the strained rhubarb into =
the bowl and stir it into the cornflour mix.


Make the meringue by putting the egg whites into a large, room bowl, and =
use an electric whisk to beat them to the stage where when you lift the =
whisk little peaks stand up and just slightly turn over. Then beat the =
sugar in one tablespoon at a time, whisking well after each addition.


Pour the rhubarb mixture into the pastry shell and then spoon the =
meringue mixture over, making sure that it covers the edges of the =
pastry with no gaps.


Place the pie on the centre shelf of the oven and bake for 25 mins, or =
until the meringue is golden


Remove from the oven and leave for around 2 hours before serving.

Thanks. I'll add it to the article.

The author has Elvised, but is anyone else subscribed? Not sure where this entry came from, but I'd love to get it Edited. It's ticked 'not for review', which doesn't definitely mean they didn't want it edited, but might just mean it wasn't quite ready yet.

Any clues?

I think it just wasn't ready. I'll have a quick look and get back to you.