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Rhubarb Meringue Crumble
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Rhubarb Meringue Crumble
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 2 hr 30 min
Prep Time:
 30 minutes
Cook Method:
 baked
Cook Temp:
 350 degrees F
Directions:
.................................................................................
Crust

1 cup flour
2 T bsp. sugar
1/4 cup Hannaford granola cereal
1/2 cup unsalted butter

Filling

3 egg yolks
1/2 cup heavy cream
1 tsp. vanilla
1 1/2 cups sugar
Dash salt
3 Tbsp. flour
3 cups rhubarb, finely cut (if frozen, don't thaw)

Meringue Topping

3 egg whites
3 Tbsp. sugar

1. Preheat oven to 350 degrees F.

2. Prepare crust. In a medium bowl, mix flour, sugar, granola cereal, and butter until crumbly. Press into an ungreased 9-by-9- inch pan. Bake 17 to 20 minutes at 350 degrees F. Crust should be dark golden brown.

3. Prepare rhubarb filling. In a large bowl, combine yolks, cream, vanilla, sugar, salt, and flour. Stir with a spoon or whisk until well combined. Stir in rhubarb.

4. Pour rhubarb filling over prebaked crust. Bake for 40 minutes.

5. Prepare meringue topping. In a clean, medium bowl, beat egg whites on medium-high speed. When soft peaks begin to form, sprinkle in sugar and continue beating until stiff.

6. Lower heat to 300 degrees F. Remove rhubarb from oven. Pile meringue onto rhubarb. Smooth top with a rubber spatula, making small peaks. Bake an additional 15 to 30 minutes, until meringue is soft but firm and peaks begin to turn golden brown. Remove from oven and let rest for 15 to 20 minutes before serving. This dessert is good warm, room temperature, or cold.

APPROXIMATE NUTRITIONAL VALUES PER SERVING: 370 CALORIES, 50G CARBOHYDRATES, 5G PROTEIN, 19G FAT (11G SATURATED), 125MG CHOLESTEROL, 70MG SODIUM, 1G FIBER

Source: Courtesy of Robin DeRosa of Campton, N.H., Hannaford Fresh Magazine, Mar/Apr 2008
19 Tbs Flour
1.83 cup Sugar
1/4 cup Cereal, granola
1/2 cup Unsalted butter
3 ea Egg Yolks
1/2 cup Heavy cream
1 tsp Vanilla extract
1/2 tsp Salt
24 oz rhubarb, finely cut
3 ea Egg whites


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