Rhubarb Meringue

Ingredients

• 1 lb. of pink rhubarb
• 4 oz. of sugar
• Reduce the juice to a gill
• yolks of 4 eggs
• the grated peel of a lemon

Method

1. 1

   Cut rhubarb into inch lengths, and stew it with sugar till tender; strain the juice into a basin, and rub the fruit through a wire sieve.

2. 2

   Reduce the juice to a gill, mix it with fruit puree, add the yolks of eggs, and the grated peel of a lemon.

3. 3

   Pour the mixture into a fireproof dish and bake it 1/2 hour.

4. 4

   Whisk the whites of the eggs to a stiff froth, mix them with sugar, spread them over the pudding, dust with pounded sugar, and return it to the oven for 10 minutes to set the meringue.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 136. The excerpt below is the record exactly as published.

Rhubarb Meringfue. Cut 1 lb. of pink rliubarb into inch lengths, and stew it with 4 oz. of sugar till tender ; strain the juice into a basin, and rub the fruit through a wire sieve. Reduce the juice to a gill, mix it with fruit puree, add the yolks of 4 eggs, and the grated peel of a lemon

Cook this with the app: pantry check, scaling, and the assistant.