Thursday, April 9, 2009

Rhubarb Meringue


1kg rhubarb, trimmed and cut into 2cm pieces
⅓ cup (90g) caster sugar, or to taste
3 egg whites
⅓ cup (90g) caster sugar, extra
2 tbsp flaked almonds

  • Preheat the oven to moderately hot 200°C (400°F). Place the rhubarb, sugar and 2 tbsp water in a saucepan and bring to the boil. Reduce the heat and simmer, covered, for 5-8 minutes, stirring occasionally, until the rhubarb is tender. Transfer to a deep 2 litre round ovenproof dish.
  • Using electric beaters, whisk the egg whites in a clean dry bowl until soft peaks form. Gradually add the extra sugar, beating well after each addition until stiff and glossy peaks form.
  • Cover the fruit with the egg whites, then scatter the almonds over the top and bake for 10 minutes, or until the meringue is lightly golden. Serve warm.

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