Rhubarb Raspberry Meringue Cake

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 1 pound fresh rhubarb, trimmed and cut into 1/2-inch pieces (3 cups total)
• 1/2 cup sugar
• 1 tablespoon water
• 2 teaspoons cornstarch
• 1 cup well-chilled heavy cream
• 2 1/2 cups picked-over fresh raspberries
• Accompaniment:Rhubarb Raspberry Sauce

1. Let egg whites stand at room temperature 1 hour.
2. Preheat oven to 250 F. Line 2 baking sheets with parchment paper and draw three 10- by 4 1/2-inch rectangles on parchment (2 on one sheet and 1 on other).
3. Turn parchment over.
4. In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they hold soft peaks.
5. Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks.
6. Transfer meringue to a pastry bag fitted with a 1/2-inch fluted tip and pipe evenly onto parchment rectangles, filling them in.
7. (Alternatively, divide meringue among parchment rectangles, spreading with a spatula to fill them in.)
8. Bake meringue layers in upper and lower thirds of oven, switching positions halfway through baking, 1 hour, or until crisp and firm.
9. (If weather is humid, cooking time may be longer.)
10. Cool meringue layers completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment.
11. Meringue layers may be made 1 day ahead, wrapped well in plastic wrap or sealed in an airtight container, and stored in a cool, dry place.
12. In a heavy saucepan stir together puree ingredients and simmer, stirring occasionally, until rhubarb is softened, about 12 minutes.
13. Cool mixture slightly and in a blender or food processor puree until smooth (use caution when blending hot mixtures).
14. Transfer puree to a bowl and cool.
15. Puree may be made 2 days ahead and chilled, covered.
16. Bring puree to room temperature before proceeding.
17. Lightly whip heavy cream.
18. On a large platter arrange 1 meringue layer and spread evenly with 1/2 cup rhubarb puree.
19. Spread half of whipped cream evenly over puree and top with 3/4 cup raspberries.
20. Repeat procedure with another meringue layer, 1/2 cup puree, remaining whipped cream, and 3/4 cup raspberries.
21. Top with remaining meringue layer.
22. Garnish cake with remaining cup raspberries and serve with rhubarb raspberry sauce.

egg whites, cream of tartar, sugar, fresh rhubarb, sugar, water, cornstarch, well, fresh raspberries, raspberry sauce

Taken from www.epicurious.com/recipes/food/views/rhubarb-raspberry-meringue-cake-13704 (may not work)