Rhubarb Meringue Tart

-

My sil came for the day and brought a bundle of rhubarb. It's one of our favourite things to eat, so I decided to make a couple of easy recipes with it.

The first was a simple rhubarb tart with a meringue topping, a change from a pie or a crumble. I used a pack of bought shortcrust pastry, which made it even quicker to make, but of course you can make your own.


1 pack shortcrust pastry
600g rhubarb
2 tbspn granulated sugar

3 egg whites
175g caster sugar
pinch salt
1 tspn lemon juice

Preheat oven 180C/gas4

Roll out the pastry to fit a 23cm tart tin. Prick the pastry with a fork.
.
Trim the rhubarb and cut into 3cm chunks, then spread it over the pastry. Sprinkle the tbpsns
of sugar over.

Bake for about 25mins.

While it's cooking, whip the egg whites with the salt into stiff peaks. Gradually add the sugar and the lemon juice and carry on beating.

Take the tart out of the oven and top with the meringue, then put it back in the oven for about 20
mins - my daughter calls this colour of the meringue 'Jersey cow'.




I like the contrast of textures - the crunchy pastry, the soft rhubarb which still has some bite, and the mallowy meringue. Maybe a pinch of cinnamon in the rhubarb which have been good, or even a pinch in the meringue. I must get over my cinnamon habit!
 In case you're wondering, my daughter sprinkled some brown sugar over her piece of tart!


Comments

Phil in the Kitchen said…
Lovely. I love rhubarb but I think I love meringue even more. So both together is perfect. I have to agree - that colour is definitely Jersey cow.
16/4/15 3:07 pm
Suelle said…
Strangely, I'd been thinking about trying rhubarb meringue tart, but my thoughts were more complicated!

I was going along the lines of baking the pastry blind, adding rhubarb purée thickened with egg yolks, then adding the meringue.

Yours is simple but effective. My complications might be a waste of time!
17/4/15 3:08 am
thecelticcookinshanghai said…
Looks so good but rhubarb is one thing I cannot find here in Shanghai. I'm sure it was delicious. I love rhubarb.
19/4/15 11:29 pm
thecelticcookinshanghai said…
Looks so good but rhubarb is one thing I cannot find here in Shanghai. I'm sure it was delicious. I love rhubarb.
19/4/15 11:29 pm
Post a Comment

Popular posts from this blog

Aberffraw cakes

-
Image
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an...
Read more

Carrot Cake Muffins

-
Image
 I’m a great muffin fan and have adapted my basic recipe, given to me by an American friend, many times. This is my latest idea. I made the muffins and was asked by a friend if I could make some for a party with the icing you usually get on a carrot cake.  280g plain flour, 1 tbsps baking powder, 1 tspn mixed spice, pinch salt, 115g soft dark brown sugar, 200g grated carrot, 50g chopped pecans or walnuts, 50g sultanas, 2 eggs, 175ml milk, 6 tbsps sunflower oil Optional: icing - 75g soft cream cheese, 49g butter and 35g icing sugar, sprigs of orange zest Preheat oven 200C/gas6. Grease a muffin tin or use muffin cases. Sift together the flour, baking powder and spice. Add carrots, sugar walnuts and sultanas and stir together. In a jug add the milk, oil and beaten eggs. Mix well. Make a well in flour mix and add milk mixture. Stir gently till just mixed. Don’t over mix or muffins will be heavy. Soon into the muffin tin - I use an ice cream scoop. Bake for 20 mins till risen. Cool...
Read more

Bakewell Pudding (or maybe not!)

-
Image
  I recently picked up a book in a local charity shop about 'Food of the British Isles'.It's a compilation of recipes from restaurants and cooks. I was especially interested in the Cake Section, as I've been wanting to try some of the more unusual British cake and pudding recipes for some time. This one isn't very unusual, but thought I'd try it as it's called a Bakewell Pudding and not a Tart. In the book, the writer says says that a Pudding is made with puff pastry and the Tart with shortcrust. Is it that simple? I bet a lot of local people would disagree with this definition! The writer made her puff pastry from scratch, but I bought mine, butter of course! For the Pudding you need : 500g butter puff pastry, 3 tbspn raspberry jam, 150g butter, 150g caster sugar, 3 eggs plus a yolk, beaten, 150g ground almonds, zest of a lemon,2 tspn almond extract, 1 tbspn flaked almonds and some icing sugar to dust the top. Preheat oven 190C/gas5        ...
Read more