John Whaite’s rhubarb & raspberry meringue pie

Name: John Whaite’s rhubarb & raspberry meringue pie
Cook time: 30 min
Total time: 30 min
Cuisine: European, British
Ingredients: 150g plain flour; 100g unsalted butter, cold and diced; ½ tsp salt; 2 tbsp caster sugar; 45g whole milk; 1 tsp white wine vinegar; 300g frozen raspberries, defrosted; 300g rhubarb, cut into 2cm chunks; 100g caster sugar; 75g unsalted butter, diced; ½ vanilla pod; 2 British Blacktail Free Range Large Egg, yolks; 20g cornflour; 2 British Blacktail Free Range Large Egg, whites; 120g caster sugar; Cooks’ Ingredient Freeze Dried Raspberries, to decorate