Try this twist on the classic meringue dessert using rhubarb picked from your garden or sourced from farmers’ markets.
Ingredients
Crust
1/2 cup flour
1 tsp sugar
1/4 cup cold butter
Filling
3 cups rhubarb, chopped
1/2 cup sugar
5 Tbsp water
2 Tbsp cornstarch
1/2 cup strawberry jam
1 tsp cinnamon
2 Tbsp cornstarch
zest of one orange
Topping
3 egg whites
1 tsp vanilla
1/2 cup sugar
Method
Crust
- Preheat oven 350˚F.
- In a large bowl, combine flour and sugar. Cut in butter.
- Press crust into a buttered baking dish. Bake for 15-20 mins until golden.
Filling
- In a saucepan, combine rhubarb, sugar, 3 Tbsp water and cinnamon. Cook 15-20 mins until rhubarb is soft.
- Dissolve cornstarch in 2 Tbsp of water. Add to pan with remaining ingredients. Cook until mixture thickens.
Topping
- In a clean bowl, whisk egg whites until soft peaks form.
- Slowly add sugar and vanilla and continue whisking to form stiff peaks.
- Layer rhubarb in baking dish and top with meringue.
- Bake 10-15 mins until top is golden.
Yield 4 servings