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Baked Rhubarb Meringue

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Ingredients
  Fresh rhubarb 2 Pound
  Sugar 1 1⁄2 Cup (24 tbs)
  Quick-cooking tapioca 5 Tablespoon
  Salt 1⁄4 Teaspoon
  Grated lemon rind 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
Meringue:
  Egg whites 2
  Salt 1 Dash
  Sugar 3 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Rinse the rhubarb and slice into 2-inch slices.

MAKING
3) In a large bowl, combine the sugar, tapioca, salt and lemon rind together.
4) Toss the mixture with rhubarb, until thoroughly coated.
5) In a 6-cup casserole, turn the rhubarb mixture and dot with butter.
6) Cover and bake in the preheated oven for 25 minutes.
7) Uncover, stir to blend in the melted butter and bake for another 25 minutes, or until the rhubarb is tender.
8) In a bowl, combine the egg whites and salt together to prepare the meringue.
9) Beat the egg mixture until soft peaks are formed.
10) Then gradually beat in the sugar, until stiff.
11) Cover with the meringue and bake in the oven at 325°F for 20 minutes, or until brown.

SERVING
12) Serve the Baked Rhubarb Meringue on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rhubarb
Interest: 
Party
Preparation Time: 
35 Minutes
Cook Time: 
70 Minutes
Ready In: 
105 Minutes
Servings: 
8

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