Warm Rhubarb and Raspberry Meringue Dessert
Warm Rhubarb and Raspberry Meringue Dessert is a combination of two classic desserts a fruit trifle and a lemon meringue pie. Enjoy layers soft sponge cake, rhubarb and raspberries, custard and crisp meringue.
After making the Iced Cranachan with Raspberry Coulis and Oat Crumble for Best of British, I was left with 3 egg whites, some Raspberry Coulis and a little Oat Crumble. So I decided that I would combine these with some rhubarb and custard and create a warm trifle.
How to make Warm Rhubarb and Raspberry Meringue Dessert
Cut the rhubarb into even-sized pieces and place in a single layer in an ovenproof dish or baking tray, sprinkle with 1 tbsp caster sugar and roast at 200C for about 10-15 minutes until soft.
Make the trifle base
Place the trifle sponges or, use sponge cake and break it up into large pieces, then lay them in the base of an ovenproof dish.
Pour the raspberry coulis (sauce) evenly over the trifle sponges or spread them with the raspberry jam. Then cover the sponge cake with the pieces of rhubarb and the juices that have gathered at the bottom of the dish.
Add the Oat Crumble
Scatter the oat crumble over the rhubarb. Oat crumble is optional however, it does add a nice texture. If you don’t want to make it, you can use 2 tbsp of granola or crushed oat cookies.
Make the custard or pudding
Make the custard or vanilla pudding according to the instructions on the packaging and spoon over the rhubarb.
Tip
- Use ready-made custard to save time.
- If you are in the US use vanilla pudding.
Make the Meringue
Whisk the egg whites until they are stiff, then gradually whisk in the sugar until glossy.
Pile the meringue on top of the custard making peaks on the surface. Bake until golden brown.
I like to use a glass ovenproof dish because you can see the layers of cake, fruit, custard, and meringue. The meringue topping is crisp and slightly chewy on top but underneath it is soft and light as air.
Serving Suggestion
More Trifle Desserts from Farmersgirl Kitchen
I absolutely love trifle, whether it is made totally from scratch with real custard (creme anglaise) for a celebration or a quickly assembled dessert made with whatever I have to hand.
Here are some more ideas for trifle desserts you might like to try.
Warm Rhubarb and Raspberry Meringue Dessert
Ingredients
- 300 grams (2½ cups) long stalks of outdoor grown rhubarb
- 1 tablespoon caster sugar
- 4 trifle sponges Substitute 80 g of vanilla sponge cake
- 3 tablespoon raspberry coulis Substitute raspberry jam/jelly
- 2 tablespoon oat crumble Optional
For the custard
- 1 litre (4¼ cups) whole milk
- 2 tablespoon custard powder
- 1 tablespoon sugar
For the meringue
- 3 egg whites
- 125 grams (½ cups) caster sugar
Instructions
- Cut the rhubarb into even sized pieces and place in a single layer in an ovenproof dish or baking tray, sprinkle with 1 tbsp caster sugar and roast at 200C for about 10-15 minutes until soft.
- Place the trifle sponges in the base of an ovenproof dish, pour the raspberry coulis or jam evenly over the trifle sponges and then cover them with the rhubarb and the juices that have gathered in the bottom of the roasting dish.
- Scatter over the oat crumble (optional).
- Make the custard according to the instructions on the packaging and pour over the rhubarb.
- Whisk the egg whites until they are stiff, gradually whisk in the sugar until glossy. Pile the meringue on top of the custard and bake in the oven at 160C for 30 minutes, until golden brown.
- Serve warm with cream or creme fraiche.
How tempting and innovative. I could eat this warm or cold, the flavours sound so good. I imagine that a crisp layer of meringue adds another texture to this trifle as would the layer of leftover oats. I have been making quite a bit of custard myself this weekend and think it is hard to beat, especially with rhubarb and raspberries as it's partners!
Thanks so much for entering Simple and in Season xx
That is inspired Janice, just inspired. I love it and would really like to tuck in.