Recipe: Orange and Rhubarb Meringue Pie

This is the only one I can find, anything like what you are asking for,
Angel.

Pile-it-High Orange and Rhubarb Meringue Pie
From Delia Smith's Summer Collection

The flavor of orange zest does something quite magical to the flavor of rhubarb, and this light, fluffy meringue pie is a perfect dessert for late spring. "Pile-it-high" meringue, incidentally, applies only if you have extra egg whites to use up or want to make the meringue high. If not, you can simply use the egg whites in the recipe: it will still be superb!

Serves 6 to 8

For the Pastry
1 1/3 cups all-purpose flour
3 tablespoons butter or margarine
3 tablespoons lard
Cold water to mix

For the Filling
1 1/2 pounds rhubarb
Grated zest and juice of 3 oranges
1/3 cup sugar
3 level tablespoons cornstarch
3 egg yolks

For the Meringue
3 large egg whites (minimum, see box below)
cup sugar

Preheat the oven to 375 F. Place one oven rack in the lowest position and another oven rack in the upper third. Preheat a baking sheet on the high oven rack. Lightly grease a 9-inch round pie pan, 1 inches deep.

Begin by making the pastry: rub the butter and lard into the flour and add enough cold water to make a smooth dough that leaves the bowl clean. Wrap it in a plastic bag and leave it in the fridge for 30 minutes to rest and become more elastic.

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

Take the pastry from the fridge and roll it out to a round (giving quarter-turns as you do so). Use the pastry to line the prepared pan, pressing it up a little way above the edge of the pan. Next prick the base all over with a fork and use some of the egg yolks to paint all over the base and side to provide a seal. Put the pan on the preheated baking sheet in the upper third of the oven. Place the rhubarb on the lower rack. The pastry should cook for 20-25 minutes until it's brown and crisp. The rhubarb should cook 25-30 minutes to become soft. Remove both from the oven when ready.

While the rhubarb and pastry crust are cooking, squeeze the orange juice into a small saucepan and bring to a simmer. Spoon a little of the orange juice into the cornstarch in a bowl and mix until it forms a smooth paste. Next pour the hot orange juice into the cornstarch mixture, then pour the whole lot back into the saucepan. Whisk over the heat with a small balloon whisk until it becomes very thick. Remove it from the heat.

Now strain the cooked rhubarb over a bowl. Add the rhubarb juices and the egg yolks to the cornstarch mixture and, still whisking, bring it up to a boil again. Remove from the heat, tip the strained rhubarb into the bowl and stir it into the cornstarch mixture.

Now for the meringue: put the egg whites into a large, roomy bowl and, using an electric beater, beat them until they reach the stage where, when you lift the whisk, little peaks stand up and just slightly turn over. Next, beat in the sugar, 1 tablespoon at a time, beating well after each addition.

Pour the rhubarb mixture into the pastry shell, then spoon the meringue mixture over, making sure that it covers the edges of the pastry with no gaps. Then just pile it on, "normal," high or very high. Adjust a rack to be in the center of the oven. Place the pie in the oven at the same temperature as before, and bake it for 15 minutes or until the outside of the meringue is golden. Remove it from the oven and leave for about 2 hours before serving.

For "mile-high" meringue, you can use as many egg whites as you have:
4 egg whites need 1 cup sugar
5 need 1 1/3 cups sugar
6 need 1 2/3 cups sugar