Hello gastrofabulous readers! My name is Angela, and I'm a friend of Uma's. I'm currently living in Finland with my boyfriend Kimmo, and the GF ladies allowed us to do a guest post.
We set out to make the 'Mom's Rhubarb Delight' from the blog Siskot Kokkaa.
The recipe is translated here (bear with us because the measurements are european, so it doesn't convert easily to american measurements):
150g butter (1 stick = 113g)
3 dl wheat flour (1 cup = 2.38 dl)
3 tbsp water
1 tbsp sugar
350g rhubarb (we had 3 big stalks)
4 tbsp sugar (according to taste -- she uses less in the springtime)
2 egg whites
3 to 4 tbsp sugar
serves 6 to 8.
The instructions are long and we don't want to translate everything, but here is a brief summary:
Preheat oven to 220 Celsius (about 425 F).
Whip the butter with a mixer, then add the flour and sugar. Mix until dough is crumbly. Add water, one tablespoon at a time (the recipe here says 'until it feels right', which was irritating, because if we knew what felt right then we wouldn't be using the recipe, right?). Let rest in a cool place for a while so it's easier to handle, then press into the pie pan evenly.
Slice the rhubarb into pieces about 1cm in width and place into the pie crust. Sprinkle a thin coating of sugar over the rhubarb. Place in the oven and bake for about 30-35 minutes, or until the rhubarb is soft.
For the meringue, whip egg whites until soft peaks form. Then whip in sugar, one tablespoon at a time. Pour onto rhubarb and place pie back into the oven for a few minutes, just long enough to give the meringue a golden brown color.
Peeling the rhubarb -- my first time! Some people don't peel them (which preserves the pinkish color better) but it was really fun:
Here is the chopped rhubarb in the crust, pre-oven:
Here we are making little peaks in the top of the meringue:
We ate it all in about a day, so I'm guessing that 'serves 8' is a pipe dream.