Rhubarb Strawberry Meringue Recipe

Summary

Cooking Time25 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Rhubarb1 1⁄2 Pound
 Flour2 Tablespoon
 Sugar1 1⁄4 Cup (20 tbs)
 Water2 Tablespoon
 Strawberries1 Pint, washed (hulled)
 Eggs2 , separated

Nutrition Facts

Serving size: Complete recipe

Calories 1516 Calories from Fat 115

% Daily Value*

Total Fat 13 g20.1%

Saturated Fat 3.6 g17.9%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 172.6 mg7.2%

Total Carbohydrates 341 g113.8%

Dietary Fiber 22.7 g90.6%

Sugars 281.6 g

Protein 25 g50%

Vitamin A 24.8% Vitamin C 561.2%

Calcium 72.2% Iron 37.3%

*Based on a 2000 Calorie diet

Directions

Trim off and discard leaves and root end of rhubarb; wash, drain and cut stems into 1/2-inch lengths.
There should be about 3 cups cut.
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 slowly stir in the well-beaten egg yolks.
Turn into an 8-inch square casserole and bake in a moderate oven (350° F.) for 10 minutes.
Beat egg whites until stiff, gradually add remaining sugar and continue to beat until smooth and thick.
Pile lightly over pudding; return to oven reduced to 300° F. (slow) and bake 15 minutes longer or until meringue is delicately browned.
If preferred, meringue may be applied to the cooled pudding with a pastry tube or in puffs dropped from a spoon, and baked.
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