Rhubarb Strawberry Meringue
|Rhubarb||1 1⁄2 Pound|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Strawberries||1 Pint, washed (hulled)|
|Eggs||2 , separated|
Trim off and discard leaves and root end of rhubarb; wash, drain and cut stems into 1/2-inch lengths.
There should be about 3 cups cut.
Turn into a saucepan with the flour and 1 cup of the sugar blended together, add water and simmer for 10 minutes, stirring frequently.
Remove from heat and slowly stir in the well-beaten egg yolks.
Turn into an 8-inch square casserole and bake in a moderate oven (350° F.) for 10 minutes.
Beat egg whites until stiff, gradually add remaining sugar and continue to beat until smooth and thick.
Pile lightly over pudding; return to oven reduced to 300° F. (slow) and bake 15 minutes longer or until meringue is delicately browned.
If preferred, meringue may be applied to the cooled pudding with a pastry tube or in puffs dropped from a spoon, and baked.