Rhubarb Compote with Meringue Topping
Rhubarb compote with a meringue topping is a recipe featuring fresh ingredients from the fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g rhubarb
- 200 g strawberries
- 150 g sugar
- 2 tsp grated lemon zest
- 1 small cinnamon stick
- 1 tbsp Cornstarch
- 1 Egg white
- 50 g powdered sugar
- 0.5 tsp grated lemon zest
Instructions
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1.
Wash the rhubarb, peel it and cut into about 2 cm pieces. Wash the strawberries, chop them and add to the pot. Boil ½ cup water with sugar, lemon zest and cinnamon stick in a saucepan, then add the rhubarb and strawberries and simmer for about 2–3 minutes; remove the cinnamon stick. Whisk the cornstarch with a little water until smooth, stir into the boiling mixture, bring to a boil again, taste, and pour into oven‑proof glasses.
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2.
Beat the egg white very stiffly while gradually adding powdered sugar, then fold in lemon zest.
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3.
Spoon the meringue mixture into a piping bag and dot it over the cream. Bake at 250 °C (482 °F) for a short time until pale brown peaks form.
