Saturday, 16 July 2011

Recipes - Rhubarb Meringue Pots

This recipe is the dessert of the Vegetarian Feast.  I found the recipe on taste.com.au, one of my favourite websites for sourcing new recipes. 


Very easy to make, tastes amazing and perfect for winter when rhubarb is in season.  




Ingredients
2 x rhubarb bunches, cut into 4cm pieces
300g frozen raspberries
2/3 cup sugar
1/4 cup Armaretto liqueur 
3 x egg whites
1/2 cup sugar (meringue)
1/3 cup flaked almonds






Step 1 - Place rhubarb, raspberries sugar and Armaretto liqueur in a saucepan, stir while bringing to a simmer, then put lid on saucepan and simmer for 20 minutes. Set aside to cool.
Step 2 - Preheat oven to 180°C.  In a dry, clean bowl, whisk egg whites with an electric beater until soft peaks form.  Gradually add sugar (meringue) 1 tbs at a time, ensuring sugar is completely dissolved before adding more sugar.
Step 3 - Divide the Rhubarb mixture among six 180mL capacity oven proof dishes.  Spoon over meringue and sprinkle with almonds.  Bake for 10 minutes, or until golden.  

Notes:

Step 1 can be made up to three days ahead and stored in an airtight container in the fridge.

Armaretto is an almond flavoured liqueur. Frangelico, a hazelnut liqueur, can be used in its place with flaked almonds swapped for crushed hazelnuts.  

For an alcohol free version, use water in place of liqueur. 






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