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Rhubarb Strawberry Meringue

Ingredients

3 cups cut rhubarb
2 tablespoons flour

1 1/4 cups sugar

2 tablespoons water

1 pint strawberries, washed and hulled

2 eggs, separated

Instructions

Trim off leaves and root end of rhubarb and cut stems into 1/2 inch lengths. Turn into a saucepan with the flour and 1 cup of the sugar blended together, add water and simmer for 10 minutes, stirring frequently. Add strawberries. Remove from heat and stir in the well beaten egg yolks. Turn into an 8 inch square casserole and bake in a 350F oven for 10 minutes. Beat egg whites until stiff with remaining sugar and spread over pudding; return to oven; reduce to 300F and bake 15 minutes longer, or until meringue is delicately browned. If preferred, meringue may be put onto the cooled pudding with a pastry tube or in puffs dropped from a spoon, then baked.

Additional Information

5 to 8 servings

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