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Meringue-Topped Strawberries & Rhubarb

http://www.eatingwell.com/recipes/meringue_topped_strawberries_rhubarb.html

From EatingWell:  May/June 2008

Poaching brings out the flavorful strawberry and rhubarb juices with minimal effort. An airy meringue on top of the poached fruit is a healthy (and gorgeous) stand-in for a heavier whipped-cream or ice cream topping.

6 servings | Active Time: 30 minutes | Total Time: 55 minutes

Ingredients

Fruit

Meringue

Preparation

  1. Preheat oven to 350°F.
  2. Stir rhubarb, sugar and ginger (if using) in a medium bowl. Divide the mixture evenly among six 8-ounce ramekins (see Variation). 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.
  3. Carefully tuck strawberries between the chunks of rhubarb. (Do not stir or the rhubarb will break apart.)
  4. 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.
  5. 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.

Nutrition

Per serving : 148 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 35 g Carbohydrates; 3 g Protein; 2 g Fiber; 31 mg Sodium; 340 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 fruit, 1 other carbohydrate

Tips & Notes