Recipe: Meringue-Topped Strawberries & Rhubarb

With long weekends and summer temperatures approaching, I’m looking forward to all of the fruit-filled, refreshing desserts. There’s something about fresh fruit in the summer that sparks up my cravings.  I’m sure it has something to do with most of my favorite fresh fruits finally being in season and at their tastiest, there’s nothing quite like it!  Just the other day, a very sweet and thoughtful friend gave me some rhubarb.  Perfect timing since I have a barbeque to attend this weekend and need to bring a dish to pass!  After some searching around, I decided I will try this recipe from Eating Well:  Meringue-Topped Strawberries & Rhubarb.  I can’t wait to see how it turns out! 

• 1 pound fresh or frozen (not thawed) rhubarb, cut into 1/2-inch pieces
• 1/2 cup sugar
• 1 teaspoon grated fresh ginger, (optional)
• 2 cups (1 pint) fresh or frozen (not thawed) strawberries, hulled and halved or
  quartered, if larger

• 3 large egg whites, at room temperature, or equivalent dried egg whites
• 1/4 teaspoon cream of tartar
• 1/3 cup sugar

Preparation
Preheat oven to 350°F.

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.

Carefully tuck strawberries between the chunks of rhubarb. (Do not stir or the rhubarb
will break apart.)

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.

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.

Nutrition
Per serving: 148 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 35 g carbohydrates; 3 g protein; 2 g fiber; 31 mg sodium; 340 mg potassium.
Nutrition Bonus: Vitamin C (60% daily value).
Carbohydrate Servings: 2
Exchanges: 1 fruit, 1 other carbohydrate

I can’t wait for this weekend so I can share my rhubarb dish at the holiday barbeque - I’m hoping it’s a big hit!  Do you have any healthy summer recipes to share?  Please feel free to leave your ideas by commenting below.  Have a happy and safe holiday weekend everyone! 

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