Rhubarb Meringue Trifles
- 6 cups rhubarb, chopped 1-inch pieces (about 1 1/2 lb.)
- 34 cup granulated sugar
- 14 cup all-purpose flour
- 1 grated lemin, rind Smucker's No Sugar Added Orange Spread
- 6 prepared meringues, neasrs
- 1 12 cups vanilla yogurt
- mint leaf
- In a 9x13-inch glass baking dish, stir together rhubarb, sugar and flour.
- Cover wirh foil and bake in a 350F oven for 30 minutes or until rhubarb is tender and still holds its shapee, stirring halfway through.
- Stir in lemon rind.
- Let cool on rack.
- Cover and refrigerate for 2 hours or until chilled or for up to 2 days.
- Break meringue nests into bite-size pieces.
- In six 10-12 oz glasses, layer in yogurt, rhubarb filling and meringue pieces.
- Repeat layers once.
- Garnish with mint, if desired.
- Serve or cover and refrigerate for up to 1 hour.
- NOTE: For a sweeter sauce, taste rhubarb filling and add sugar, 1 tablespoons at a time.
- Meringue nests are abvailable at most large supermarkets in 125g packets.
- For optimum flavor, slelect yogurt with 2% or higher M.F.
rhubarb, sugar, flour, lemin, meringues, vanilla yogurt, mint leaf
Taken from www.food.com/recipe/rhubarb-meringue-trifles-420687 (may not work)