Meringue-Topped Strawberries & Rhubarb
- 1 lb fresh rhubarb (or frozen, not thawed, cut into 1/2-inch pieces )
- 12 cup sugar
- 1 teaspoon fresh ginger, grated (optional)
- 2 cups fresh strawberries (or frozen, not thawed, hulled and halved or quartered, if larger)
- 3 large egg whites, at room temperature
- 14 teaspoon cream of tartar
- 13 cup sugar
- Preheat oven to 350F
- Stir rhubarb, sugar and ginger (if using) in a medium bowl.
- Divide the mixture evenly among six 8-ounce ramekins.
- Place the ramekins on a baking sheet and cover tightly with foil.
- Bake until the rhubarb is softened, 25 to 30 minutes.
- Remove from the oven and remove the foil.
- Carefully tuck strawberries between the chunks of rhubarb.
- (Do not stir or the rhubarb will break apart.)
- Beat egg whites and cream of tartar in a large bowl with an electric mixer on medium until soft peaks form.
- Gradually add sugar and continue mixing until the egg whites are glossy and hold peaks.
- Spoon beaten egg whites over each portion of fruit.
- Use a thin spatula to spread the meringue into decorative peaks.
- Return the ramekins to the oven and bake until the meringue is lightly browned, about 10 minutes.
- Let cool for at least 10 minutes.
- Serve warm or at room temperature.
- Variation: This dish can be made in a deep-dish pie pan instead of individual ramekins; the recipe and timing are the same.
fresh rhubarb, sugar, fresh ginger, fresh strawberries, egg whites, cream of tartar, sugar
Taken from www.food.com/recipe/meringue-topped-strawberries-rhubarb-358647 (may not work)