Debbie's request : Rhubarb meringue Pie

As it is never early enough as Passover starts tomorrow I'll give you a recipe for Rumpelnacht. Rumpelnacht? Whats that ?  Mimouna but for the  Ashkenazi, happy, loud and sweet. That night we pack up the pessachtig dishes  and we bring back  the dishes from  the Rumpelkammer and then push the chametz in the center of pleasure. On this subject an account of the first sip of beer here

Ingredients for a serving of 4

For the dough

• 125 g butter
• 1 egg
• 1 tablespoon sugar
• 1 pinch salt
• 150 g flour

Mix flour, salt and sugar in a food processor then add the butter into small pieces and the egg, let run for a few minutes until dough is a little soft, if necessary add a little flour

Form a ball, chill.

 Preheat oven to 185 °C

Ingredients

• 4 large stalks of rhubarb
• 1 to 2 tablespoons brown sugar or brown or brown sugar

Peel rhubarb and cut into small cubes sprinkle sugar

Roll out your dough into a deep  pie pan add the fruits, bake 10-15 minutes

Ingredients for the custard and meringue

• 2 tablespoons heavy cream + 1 egg yolk + 1 tablespoon coarse sugar
• Keep the white for the meringue add 1 egg white + 50 g icing sugar

Meanwhile mix the cream, sugar and egg yolk, while the pastry is golden add the custard to the pie and cook another 10 to 15 minutes

Put a pot of water on medium heat and begin to mount your egg whites when they are nicely foamed add the icing sugar and heat on to the bain-marie  continuing to beat until its' a nice Swiss meringue.

Put the mixture into a pastry bag and shape the meringue as you wish on the pie. Put your oven on grill

Put the pie  under the grill. Remove from oven, as soon as its coloured let cool before removing from pan, eat mid-warm or cold.