MERINGUE MESS WITH RHUBARB AND STRAWBERRIES
There is a traditional English dessert called Eton Mess, attributed to Eton College, in which broken meringues, strawberries and softly whipped cream are folded together. "Mess" in this context doesn't mean "messy," but rather "mixture." This recipe is a springtime mess of rhubarb and strawberries. Feel free to substitute other berries or stone fruit as they come into season. It's an easy dish to put together, especially if you use store-bought meringues. Instructions are given here for making meringues, but it is a bit of a project and one that should not be attempted in humid weather because the meringues will not set properly. If you prefer a more refined version, spread meringues with whipped cream, spoon the fruit on top, and call it Pavlova.
Provided by David Tanis
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the meringues: Heat oven to 200 degrees. Put egg whites in a mixing bowl. Beat at high speed until thickened and foamy, then gradually add sugar and continue beating until whites are glossy and hold stiff peaks, about 10 minutes.
- Line a baking sheet with parchment paper and place 6 to 8 large spoonfuls of whites on it, 2 to 3 inches apart. Flatten meringue blobs slightly with a knife and bake for 1 hour. Reduce temperature to 150 degrees and bake for 1 1/2 hours, until dry and crisp. If time permits, leave meringues in turned-off oven overnight to dry thoroughly. Cool and store in an airtight container.
- Cook the rhubarb: Put rhubarb in a nonreactive saucepan, add sugar, cinnamon and cloves, and stir to combine. Cook over medium-high heat, stirring frequently; it should become juicy and syrupy in a few minutes. Lower heat and continue cooking until rhubarb is tender but not mushy, about 10 minutes. Cool to room temperature.
- Whip the cream in a large bowl with 2 tablespoons sugar, leaving it quite soft, almost pourable. Add rose water if using. Break or cut meringues into 1-inch pieces and add to bowl. In a separate bowl, combine strawberries, rhubarb and all juices and toss to coat. Add strawberry mixture to meringues and cream. Using a rubber spatula, fold everything together.
- Transfer to a serving bowl or individual dishes, sprinkle with pistachios and garnish with mint leaves.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 42 milligrams, Sugar 63 grams, TransFat 0 grams
STRAWBERRY-RHUBARB MERINGUE PIE
This pie is a rite of spring at our house, and many people have enjoyed sharing it with us. We love that it's both sweet and tart, with a mild almond accent. -Jessie Grearson, Falmouth, Maine
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a food processor, combine the all-purpose flour, pastry flour, almonds and salt; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. , In a large bowl, combine the egg, sugar, flour and cinnamon; stir in rhubarb and strawberries. Transfer to prepared crust. Bake at 375° for 35-40 minutes or until filling is bubbly. Place pie on a wire rack; keep warm. Reduce heat to 350°., In a large bowl, beat egg whites and extract on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. , Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.
Nutrition Facts :
STRAWBERRY RHUBARB MERINGUE PIE
Provided by Food Network
Categories dessert
Time 51m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Roll out the dough 1/8-inch thick on a floured surface and fit into a 9-inch pie plate. Crimp the edge decoratively and prick the bottom with a fork. Chill for 30 minutes.
- Preheat oven to 425 degrees F.
- Line the shell with waxed paper and fill the paper with raw rice. Bake in the lower third of the oven for 15 minutes. Remove the rice and paper carefully and brush the shell with the egg wash. Bake the shell for 15 minutes more, or until golden. Let it cool on a rack. The shell can be made 1 day ahead and stored, covered loosely, in a cool, dry place.
- In a large bowl let the rhubarb macerate with 3/4 cup of the granulated sugar for 1 hour. In a saucepan combine the rhubarb mixture with the cinnamon and cloves and bring to a bowl. Simmer, stirring occasionally, until the rhubarb is almost tender. Add the strawberries and simmer, stirring, until the rhubarb is tender.
- In a small bowl combine the cornstarch and the liqueur and add to the rhubarb mixture, stirring. Cook over moderately low heat until thickened. Transfer the filling to a bowl and let it cool. Chill, covered, overnight.
- Preheat the oven to 350 degrees F.
- In a bowl with an electric mixer beat the egg whites until foamy. Add the cream of tartar and salt and beat until the whites hold soft peaks. Beat in the remaining 1 cup granulated sugar, a little at a time, and beat until the whites hold stiff peaks. Beat in the vanilla and transfer 1/3 of the meringue to a pastry bag fitted with a decorative tip.
- Spoon the filling into the shell and spread the remaining meringue over it, smoothing the top. With the tip of a small knife, score the top, forming a latticework pattern. With the pastry bag, pip meringue over the top of the pie, following the lattice design.
- Sift the confectioners? sugar over the pie and bake it on a baking sheet in the middle of the oven to 10 minutes. Put the pie under a preheated broiler about 4 inches from the heat until golden.
- In a bowl, blend the flour, butter, shortening, and salt until the mixture resembles meal. Add the water, tossing with a fork and adding more water if necessary to form a soft by not sticky dough. Form the dough into a ball, dust it with flour, and chill, wrapped in wax paper, for 1 hour. The dough can be made 2 days ahead and kept refrigerated, wrapped in plastic wrap. It can be frozen for 1 month, wrapped in plastic wrap and foil.
- Yield: dough for 1 single-crust 9-inch pie.
RHUBARB & STRAWBERRY MERINGUE POTS
Make and share this Rhubarb & Strawberry Meringue Pots recipe from Food.com.
Provided by English_Rose
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F Put the rhubarb in an ovenproof dish, sprinkle over 2oz of the sugar and the orange zest and stir together.
- Cover and bake in the oven for 35-40 minutes until tender. (Alternatively, you can cook the rhubarb with the sugar and zest in the microwave for 10 minutes on full power, stirring halfway through the cooking time, until just tender.)
- Remove the rhubarb from the oven and allow to cool slightly. Stir in the preserves then the egg yolks. Divide the rhubarb mixture between four 6fl oz ramekins. Put on a baking sheet and cook in the oven for 10 minutes until lightly thickened.
- While the rhubarb is cooking, whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Gently fold in the rest of the sugar.
- Pile the meringue on top of the rhubarb to cover it completely and swirl the top. Return to the oven for 10 minutes until the meringue is puffy and golden. Serve immediately.
Nutrition Facts : Calories 183.9, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 41.1, Carbohydrate 37.1, Fiber 2.1, Sugar 32.1, Protein 4.2
STRAWBERRY RHUBARB MERINGUE DESSERT
A nice change from strawberry rhubarb pie.
Provided by THEO72
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the crust into the bottom and up the sides of the prepared baking dish.
- Bake crust in the preheated oven until lightly browned, about 20 minutes.
- Mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling into the baked crust.
- Return to oven, and bake until the filling is set, 50 to 60 more minutes.
- Meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. Remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. Cool the pie to room temperature, then chill to serve.
Nutrition Facts : Calories 639.8 calories, Carbohydrate 86.4 g, Cholesterol 204.3 mg, Fat 30.4 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 18.2 g, Sodium 413.9 mg, Sugar 60.1 g
RHUBARB MERINGUE DESSERT
I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. -Jessica Moch Bismarck, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts :
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- In the bowl of a food processor, pulse together the all-purpose flour, powdered sugar, and salt until combined. Add the butter and pulse in short bursts until the butter is the size of small peas. Slowly add the beaten egg and pulse until the mixture comes together into a ball. Shape into a disk, wrap in plastic wrap and chill for at least 2 hours.
- In a medium saucepan, toss all ingredients together in a bowl to coat the fruit. Place over medium heat and cook, stirring frequently, until sugar is dissolved and mixture is moistened and the strawberry and rhubarb start to soften.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until foamy. Slowly add the sugar to the egg whites while continuing to mix. Beat to stiff peaks. Spread meringue onto the tops of each tartlet.
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