Poaching brings out the flavorful strawberry and rhubarb juices with minimal effort. An airy meringue on top of the poached fruit is a healthy (and gorgeous) stand-in for a heavier whipped-cream or ice cream topping.
1. Preheat oven to 350?F.
2. Stir rhubarb, sugar and ginger (if using) in a medium bowl. Divide the mixture evenly among six 8-ounce ramekins (see Variation). Place the ramekins on a baking sheet and cover tightly with foil. Bake until the rhubarb is softened, 25 to 30 minutes. Remove from the oven and remove the foil.
3. Carefully tuck strawberries between the chunks of rhubarb. (Do not stir or the rhubarb will break apart.)
4. Beat egg whites and cream of tartar in a large bowl with an electric mixer on medium until soft peaks form. Gradually add sugar and continue mixing until the egg whites are glossy and hold peaks. Spoon beaten egg whites over each portion of fruit. Use a thin spatula to spread the meringue into decorative peaks.
5. Return the ramekins to the oven and bake until the meringue is lightly browned, about 10 minutes. Let cool for at least 10 minutes. Serve warm or at room temperature. Variation: This dish can be made in a deep-dish pie pan instead of individual ramekins; the recipe and timing are the same.
* Make Ahead Tip: Equipment: Six 8-ounce ramekins
* Ingredient Note: Dried egg whites are pasteurized�a wise choice when making meringue toppings that may not reach 160�F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 588 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 192.3mg | 7 % | |
Potassium 273.6mg | 7 % | |
Total Carbohydrate 138.1g | 41 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 137g | ||
Protein 12.9g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 588
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