Tuesday, May 23, 2006


Now that you all know that the rhubarb period is one of my favorite time of the year, let me introduce you to a fabulous recipe I found on the internet site www.allrecipes.net (certain details were modified)...

Those "Rhubarb Meringue Slices" were really successful with their biscuit base, thickened rhubarb purree for middle part and airy meringue top sprinkled with grated coconut. No one can resist to the acidulated and sweet taste of those luscious squares!

Those slices of heaven melt in the mouth so beautifully that, for a second, you leave the world behind and float, like suspended in time, in an ecstatic state of blissful fulfillment...

Do try this recipe if you love sweet treats and rhubarb! You'll simply love it!

Ingredients for the crust:
63g (1/4 Cup) Unsalted butter
55g (1/4 Cup) Castor sugar
1 Egg (~50g eggs)
1 Tsp Vanilla extract
188g (1 1/4 Cup) Plain white flour
1 Tsp Baking powder
1/4 Tsp Salt
3 Cups Fresh rhubarb, chopped
3 Tbs Water + 2 Tbs
110g (1/2 Cup) Castor sugar
2/3 Tsp Ground cinnamon
3 Tbs Cornstarch
2 Egg whites (~50g eggs)
A pinch salt
110g (1/2 Cup) Castor sugar
23g (1/4 Cup) Grated coconut

1. Preheat the oven to 175°C (350°F) and grease a 20x20 cm (8x8 inch) square brownie tin.
2. In a medium bowl, cream together the butter and 55g sugar until fluffy.
3. Beat in the egg and vanilla extract.
4. Combine the flour, baking powder and salt.
5. Stir into the butter mixture until a stiff dough forms.
6. Press the dough into the bottom and 1,3 cm (1/2 inch) up the sides of the prepared pan
7. Bake crust for about 15 minutes or until firm.
8. Meanwhile, in a saucepan, combine the rhubarb, 110g sugar, cinnamon and 3 Tbs water.
9. Bring to a boil and cook until the rhubarb is tender, about 10 minutes.
10. Mix remaining 2 Tbs water with the cornstarch and stir into the rhubarb mixture in the pan.
11. Cook, stirring constantly, until the mixture has thickened.
12. Remove from heat and spread over the baked crust.
13. In a bowl, beat the egg whites together with the salt until peaks form (see meringue method here).
14. Gradually add the 110g sugar, continuing to beat the whites until stiff peaks form.
15. Spread over the layer of rhubarb sauce and sprinkle the grated coconut over the top.
16. Bake for 10-15 minutes in the preheated oven or until the merigue is golden brown.
17. Cool completely and cut into squares/slices.

If you want, you can use four spices or ginger powder instead of cinnamon.
It took me a little longer for my meringue to become golden, so you'll have to keep an eye on it and maybe bake it a little longer than 10 or 15 minutes...

Serving suggestions:
It is perfect if served as a dessert, but any occasion is good to eat those wonderful slices

(Meringue -Pic by http://whatscookingamerica.net)


  1. Lovely! They sound and look very yummy!

  2. Tasty goodness!

  3. That sounds soo good! What a great idea of combining rhubarb and meringue!

  4. That looks so yummy, Rosa!

  5. oh my goodness !
    J'adore c'est craquant et ça me rafraîchit les papilles après tant de vert et rouge ;o)

  6. LINDA: Thanks!

    PAMELA: You are right!

    PUSPHA: Many thanks!

    ILVA: Yes, it is indeed a great combination!...

    IVONNE: Thank you!

    THALIE: Merci!...