{"id":3967,"date":"2011-06-23T18:47:22","date_gmt":"2011-06-23T17:47:22","guid":{"rendered":"http:\/\/blog.widmann.org.uk\/?p=3967"},"modified":"2011-06-23T18:47:22","modified_gmt":"2011-06-23T17:47:22","slug":"rhubarb-meringue-pie","status":"publish","type":"post","link":"https:\/\/widmanniana.org\/blog\/rhubarb-meringue-pie\/","title":{"rendered":"Rhubarb meringue pie"},"content":{"rendered":"<div style=\"float: right; margin-left: 10px; margin-bottom: 10px;\">\n<a href=\"http:\/\/www.flickr.com\/photos\/furious-angel\/4931248353\/\" title=\"photo sharing\"><img decoding=\"async\" src=\"http:\/\/farm5.static.flickr.com\/4119\/4931248353_e699da0039_m.jpg\" alt=\"\" style=\"border: solid 2px #000000;\" \/><\/a><br \/>\n<span style=\"font-size: 0.9em; margin-top: 0px;\"><br \/>\n<a href=\"http:\/\/www.flickr.com\/photos\/furious-angel\/4931248353\/\">One of 6 rhubarb plants<\/a><br \/>\nOriginally uploaded by <a href=\"http:\/\/www.flickr.com\/photos\/furious-angel\/\">dave.scriven<\/a><br \/>\n<\/span>\n<\/div>\n<p>Here&#8217;s my family&#8217;s rhubarb meringue pie recipe:<\/p>\n<ul>\n<li>250 g flour\n<li>125 g butter\n<li>65 g sugar\n<li>1 pinch of salt\n<li>3&ndash;4 eggs, separated\n<li>200 g icing sugar\n<li>some rhubarb (enough to cover the base of the mould twice)<\/ul>\n<p>Make a shortcrust pastry of flour, butter, sugar, salt and egg yolks and line a buttered mould with it.<\/p>\n<p>Cut the rhubarb into 3&ndash;4 cm long chunks and blanch them briefly.<\/p>\n<p>Make a meringue from egg whites and icing sugar.  Cover the bottom of the pastry with a bit of the meringue, then add the rhubarb pieces, and add the rest of the meringue on top.<\/p>\n<p>Bake for 45 minutes at 175&ndash;200\u00baC.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of 6 rhubarb plants Originally uploaded by dave.scriven Here&#8217;s my family&#8217;s rhubarb meringue pie recipe: 250 g flour 125 g butter 65 g sugar 1 pinch of salt 3&ndash;4 eggs, separated 200 g icing sugar some rhubarb (enough to cover the base of the mould twice) Make a shortcrust pastry of flour, butter, sugar, salt and egg yolks and line a buttered mould with it. Cut the rhubarb into 3&ndash;4 cm long chunks and blanch them briefly. Make a meringue from egg whites and icing sugar. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159,104,106],"tags":[],"class_list":["post-3967","post","type-post","status-publish","format-standard","hentry","category-en","category-family","category-fooddrink"],"_links":{"self":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/posts\/3967","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/comments?post=3967"}],"version-history":[{"count":0,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/posts\/3967\/revisions"}],"wp:attachment":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/media?parent=3967"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/categories?post=3967"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/tags?post=3967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}