In How to Eat I gave a recipe for a rhubarb meringue pie. There is just something about the fragrant acerbity and sweet, crispy-tipped soft meringue that makes you realize what an oven is for. This pie, I hope, will do the same. Strangely, redcurrants are not used much in cooking, but their intense sourness allied to that rounded exaggeration of flavour is just what you need to stop even the joyfully
