Ingredients dough
- 50 gram (lactose free) butter (lukewarm) + extra
- 125 ml (lactose free) milk (lukewarm)
- 250 gram spelt flour + extra
- half sachet dry yeast or use fresh yeast
- 50 gram coconut blossom sugar
Ingredients filling
- 600 gram rhubarb
- splash of water
- 200 gram coconut blossom sugar
- 1 vanilla pod
- optional: agar or cornstarch for thickening the rhubarb compote
- optional: about 200 gram apple compote (drain very well!)
Ingredients meringue
- 4 egg whites
- 100 gram coconut blossom sugar
- pinch of salt
Kitchen equipment needed
- bowl
- cling film
- pie form
- silicone kitchen brush
- rolling-pin
- medium-sized pan
- fork
- standmixer
- piping-bag with star nozzle
- crème brûlée torch
Preparation — 1 hour
First we’re going to make the dough, because it needs time to rise. COMBINE flour, yeast and sugar. HEAT butter along with the milk until it’s lukewarm. This shouldn’t be too warm, otherwise the yeast won’t work as well. KNEAD the dough for a few minutes, until it’s smooth and elastic. TRANSFER the dough ball to a bowl, cover with cling film and let it rise on a warm spot for about an hour.
COAT the pie form with butter and a thin layer of flour.
If you want to create an extra layer of apple compote, you can use this recipe. REPLACE the sugar for coconut blossom sugar if you prefer and make sure the apples are cooked in less time so the compote will be more coarse.
RINSE the rhubarb and remove both ends. CHOP the rhubarb into pieces and ADD them along with the sugar and water to the medium-sized pan. SPLIT the vanilla pod and ADD the pod and seeds to the pan. Let the rhubarb cook for a few minutes on medium heat until most of the moisture has evaporated. REMOVE the vanilla pod and if needed you can use agar or cornstarch as a thickening agent.
Finishing the ‘Healthy’ rhubarb meringue pie — 40 minutes
DUST your work surface with flour and use a rolling-pin to create a thin piece of dough. TRANSFER the dough to the pie form and press it downwards. POKE holes in the bottom with a form and let the dough rise for another 15 minutes.
PRE-HEAT the oven to 250 degrees Celsius or 480 degrees Fahrenheit.
DIVIDE a thin layer of spelt flour over the bottom, to absorb any excess liquid from the compotes. DIVIDE a layer of apple compote and then the rhubarb compote. BAKE the pie for about 10 minutes, or until it’s beautiful golden brown. Let the pie cool off completely before creating the meringue.
DEGREASE the bowl of your standmixer with a few drops of lemon juice and a paper kitchen towel. BEAT the egg whites until they form stiff peaks. Gradually ADD the coconut blossom sugar and a pinch of salt. TRANSFER the meringue in a piping-bag with star nozzle and DIVIDE over the pie. Use a torch and burn the tops of the meringue shortly. The meringue won’t hold its shape as long as with a regular sugar, so don’t wait too long before serving. Enjoy!
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