A wonderfully fresh sweet and sour Rhubarb Custard Dessert with Meringue. The sour rhubarb is stewed in honey and grape juice so that it becomes deliciously sweet and sour and thickened with custard. The Meringue foam is caramelized and wonderfully airy and sweet. This is a real spring dessert!
Rhubarb Custard Dessert
Rhubarb can be prepared in different ways. But usually, it is boiled with sugar into a compote. You can peel rhubarb before making it, then you get a green rhubarb compote, but if you don't peel the stems, the purée will turn a nice red. And rhubarb cooked to a compote is a delicious side dish with your dinner.
But rhubarb is so much more. You can also glaze rhubarb with some honey as a seasoning in couscous, for example. And did you know that rhubarb with salt (uncooked) is a snack in Kurdistan?
I personally find rhubarb deliciously processed in a dessert. Like these delicious rhubarb tarts with meringue. Sour-sweet due to the thickened rhubarb compote covered with crunchy sweet foam, which you caramelize. Every bite gives a taste explosion in your mouth, so delicious!
What do you need for Rhubarb Desserts
For the preparation of these Rhubarb Custard Desserts with Meringue you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- Rhubarb - Use the stems and not the leaves (they contain too high a concentration of oxalic acid which is poisonous). The rhubarb season runs from (late) March to 21 June (the longest day of the year). The later the rhubarb is harvested, the sourer it is (and the more sugar you need to add). Rhubarb sold in the supermarket usually has nice red stems and those stems give a very nice red color to the purée when cooked (if you don't peel them).
- Grape juice, honey, and sugar - These are the sweeteners you use to make the rhubarb sweet and sour. By using grape juice to stew the rhubarb, you need fewer sugar. It also gives a fruity taste. Honey makes the rhubarb softer in flavor.
- Vinegar - Adding a little vinegar to the egg whites keeps them airy (and you won't taste anything).
- Custard - For binding the rhubarb compote, so that it becomes a bit thicker.
- Egg whites - The egg whites are mixed together with the confectioner's sugar and vinegar to form a light meringue. When beating, use a grease-free bowl and mixing hooks. Otherwise, the egg white will not stiffen properly. You can easily achieve this by washing them well in hot water with some washing-up liquid beforehand. Then rinse well and dry.
- Confectioner's sugar - Use confectioner's sugar to make the meringue foam. If you use regular sugar, you can get grains in the foam.
How to make Desserts with Rhubarb, Custard and Meringue
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Wash the rhubarb and cut into small strips. Place in a saucepan and add the grape juice. Add the sugar and honey to the pan and stir well. Simmer for 10 minutes.
- Bind the rhubarb compote with the custard. Spoon the fruit puree into a mould.
- Place the egg whites in a clean bowl and beat until almost stiff. Add the confectioners' sugar and vinegar and beat until stiff.
- Spoon the foam onto the rhubarb compote. Heat the grill and slide the rhubarb desserts underneath. Let them caramelize for 10 minutes until they are golden brown (and crunchy).
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Rhubarb Custard Dessert with Meringue
- 4 mini quiche forms 5.5 inches (14 cm) diamter
- Conventional oven, with grill
- 1 lb rhubarb
- 2 cups grape juice
- 4 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon custard dissolved in 2 tablespoon grape juice
- 3 egg whites size L
- 1¼ cups confectioners sugar
- ½ teaspoon white vinegar
Ingredients you need per step are listed below the step in Italic
- Wash the rhubarb and cut it into small pieces.1 lb rhubarb
- Add them to a pan and pour the grape juice, sugar, and honey in.2 cups grape juice, 4 tablespoons sugar, 1 tablespoon honey
- Cook for 10 minutes on low heat (the moisture is then almost completely evaporated). Turn of the heat.
- Stir the custard-grape mixture through the rhubarb and scoop it into the quiche molds.1 tablespoon custard
- Beat the egg whites in a bowl until they are stiff.3 egg whites
- Stir in the confectioners' sugar spoon for spoon in there, while continuing to beat.1¼ cups confectioners sugar
- Finally, add the vinegar and mix for another 20 seconds. Then turn of the mixer.½ teaspoon white vinegar
- Divide the foam on the top of the rhubarb compote.
- Put 10 minutes under the grill so that the foam nicely caramelizes.
- Refrigerator - Rhubarb compote can be kept covered in the refrigerator for 3 days.
- Freezer - Cool the fruit purée quickly and store in a freezer box or bag in the freezer for up to 6 months.