Rhubarb Custard Dessert with Meringue
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!
Equipment
- 4 mini quiche forms 5.5 inches (14 cm) diamter
- Hand Mixer
- Conventional oven, with grill
Ingredients
- 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
Instructions
- 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.
NOTES
1. - Rhubarb
Use the stems and not the leaves (they contain too high a concentration of oxalic acid which is poisonous). 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).
2. - Vinegar
By adding a little vinegar to the egg whites, they remain airy (and you don't taste anything).
3.- Confectioner's sugar
Use confectioner's sugar to make the foam. If you use regular sugar, you can get grains in the foam.
4. - Stiffen egg whites
Use a grease-free bowl and crochet when whisking the egg whites until stiff. Otherwise the egg white will not stiffen properly. You can easily achieve this by washing the bowl and mixing hooks in hot water with some washing-up liquid beforehand. And then rinse well and dry.
5. - Storage
When the rhubarb compote is topped with meringue, you can no longer store it. But without the foam, you can store the compote in the following ways:
- 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.
Nutrition
Calories: 324kcal | Carbohydrates: 78g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 52mg | Fiber: 2g | Sugar: 73g | Vitamin A: 133IU | Vitamin C: 9mg | Iron: 1mg
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