Sunday, May 15, 2005

Meringue-Topped Strawberries and Rhubarb

Meringue-Topped Strawberries and Rhubarb (Adapted from Eating Well)

For the filling

16 ounces trimmed rhubarb, sliced into 1/2" pieces
1/2 cup granulated sugar
1 teaspoon fresh grated ginger
2 cups hulled fresh strawberries, halved or quartered, if large

For the topping

3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/3 cup granulated sugar

To prepare the filling

Preheat oven to 350 degrees.

In a medium bowl, toss together rhubarb, sugar and ginger. Evenly divide the mixture between 6 eight ounce ramekins. Set ramekins on a large baking sheet and cover tightly with foil.

Place into the oven and bake until the rhubarb is softened, about 30 minutes. Remove from the oven and discard foil. Carefully place the strawberries between the chunks of rhubarb.

To prepare the topping

In a large mixing bowl, beat together egg whites and cream of tartar until soft peaks form. Slowly add sugar and continue mixing until the egg whites are glossy and hold stiff peaks. Divide the mixture between the ramekins. Using an off-set spatula, spread the meringue to cover the tops and form spikes. Place the pan of ramekins back into the oven and bake just until the topping turns a light golden, about 6 to 10 minutes. Remove and let cool until they are just warm to the touch or room temperature before serving.

Makes 6 servings.

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