Rhubarb Meringue Sandwich
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
-
Meringue
- 330 g caster sugar
- 4 large egg whites
- 5 drops lemon juice
-
Filling
- 500 g rhubarb, sliced into 5cm long pieces
- 1⁄2 cup caster sugar
- 1⁄4 cup water
- 1⁄2 lemon, juice of
- 300 ml whipping cream
directions
- Preheat over to 100°C.
- Line 2 baking sheets with baking paper and trace a 25cm circle on each.
- Beat 1/3 of the sugar into the egg whites to a stiff foam.
- Add lemon juice adding another 1/3 of the sugar.
- Stop beating and FOLD in the last 1/3 of the sugar.
- Pile half the meringue mixture onto each baking sheet and spread into the 25 cm circle.
- Don not over handle the mixture.
- Place in oven and bake 1 1/2 hours-2 hours until crisp and well dried out.
- Switch off oven and let cool completely.
-
Rhubarb filling:
- Preheat oven to 150°C.
- Put the rhubarb into a small roasting dish.
- Sprinkle the sugar evenly over the top.
- Add the water and lemon juice and place in oven.
- Bake 25 minutes until the rhubarb is tender.
- Remove from the oven, cool, cover and chill.
-
To serve:
- Make a sandwich with the 2 meringue discs with the whipped cream and drained rhubarb in the middle.
- Serve in wedges with the rhubarb syrup spooned over the top.
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