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Baked Raspberry-Rhubarb with Meringue

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Baked Raspberry-Rhubarb with Meringue
  • Prep Time 10 min
  • Total Time 60 min
  • Servings 6
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Yummy baked dessert ready in an hour. Enjoy this meringue made with raspberry and rhubarb - delicious treat.

Ingredients

1 1/2
cups sugar
3
tablespoons cornstarch
4
cups thinly sliced fresh rhubarb
1
pint (2 cups) fresh raspberries
2
egg whites

Directions

  • 1 Heat oven to 350°F. In ungreased 8-inch square (2-quart) baking dish, combine 1 1/4 cups of the sugar and cornstarch; mix well. Add rhubarb and raspberries; toss to coat well.
  • 2 Bake at 350°F. for 30 to 40 minutes or until rhubarb is tender. Remove from oven.
  • 3 Increase oven temperature to 450°F. In small bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating at high speed until stiff peaks form. Spoon or pipe mixture over hot fruit, forming a lattice top.
  • 4 Bake at 450°F. for 6 to 8 minutes or until meringue is deep golden brown.
Tips  

Refrigerate delicate raspberries in one layer in a flat container and rinse them gently in cool water just before use.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
0
)
Daily Value
Total Fat
0g
0%
(
Saturated Fat
0g
0%
)
Cholesterol
0mg
0%
Sodium
20mg
1%
Total Carbohydrate
63g
21%
(
Dietary Fiber
4g
16%
,
Sugars
54g
)
Protein
2g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
1/2 Starch; 3 1/2 Fruit; 4 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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