Rhubarb and Ginger Meringue Cake
Tart rhubarb and spicy ginger combine to make a tasty filling for this delicious meringue cake.
Preparation Time30 min
Preparation Time - Text30 mins, plus cooling
Cooking Time1 min
Cooking Time - Text60
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionFormal Dinner Party
Taste and Texturecrunchy, fruity, sweet, tart
Type of Dishdessert
- 4 large egg whites, at room temperature
- Pinch of salt
- 1 cup sugar
- 1 lb 5oz (700g) rhubarb, trimmed and sliced 1in (2.5cm) thick
- ½ cup sugar
- 3 tbsp chopped crystallized ginger
- ½ tsp ground ginger
- 1 cup heavy cream
- Confectioner's sugar, for sifting
The meringues can be stored in an airtight container for up to 1 week. The filling can be refrigerated 1 day in advance.
Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
Beat the egg whites with an electric mixer until soft peaks form. One tablespoon at a time, beat in the sugar until the whites are stiff.
Spread the meringue on the baking sheets into two 7in (18cm) circles. Bake for 5 minutes. Reduce the oven temperature to 250°F (130°C) and bake for 1 hour, until crisp. Cool completely.
Meanwhile, cook the rhubarb, sugar, chopped ginger, ground ginger, and 2 tbsp water in a large covered saucepan over medium-low heat for 20 minutes, or until tender. Let cool. If too liquid, drain off some of the juices. Refrigerate for 2 hours.
Whip the cream until stiff peaks form and fold in the rhubarb. Spread 1 meringue with the rhubarb cream and top with the remaining meringue. Dust with confectioner's sugar and serve.
2008 Dorling Kindersley