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Home » Dessert » Warm Rhubarb and Raspberry Meringue Dessert

June 17, 2012 By Janice Pattie 2 Comments

Warm Rhubarb and Raspberry Meringue Dessert

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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. 

Meringue Topped Rhubarb Trifle

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.

Roasted Rhubarb for Trifle

 

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.

Bowl of raspberry sauce

 

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.

Add the oat crumble to the rhubarb

 

Make the custard or pudding

Make the custard or vanilla pudding according to the instructions on the packaging and spoon over the rhubarb.

Spoon the custard over the tirfle

 

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.  

Whisk covered in meringue

 

Pile the meringue on top of the custard making peaks on the surface. Bake until golden brown. 

Meringue Topped Trifle

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. 

Layers of Meringue trifle

 

Serving Suggestion 

Serve the Meringue Dessert warm with cream or creme fraiche.

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. 

Blackberry Apple Trifle

Easy Blackberry and Apple Trifle is an ideal autumnal dessert to make the most of foraged blackberries and homegrown apples. 

two dishes of trifle

Serve these Rhubarb and Ginger Trifles cold,  another great way to use rhubarb in a dessert.  

Chocolate Cherry Trifle

No party is complete without a trifle and this Easy Chocolate Cherry Trifle is popular with young and old alike. 

 
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I’m entering this recipe for Simple and in Season, which is being hosted this month by  How to Cook Good Food on behalf of Ren Behan at Fabulicious Food.
Layers of Rhubarb and Raspberry Meringue Dessert

Warm Rhubarb and Raspberry Meringue Dessert

Janice Pattie
A delicious combination of a trifle and a meringue dessert. Soft sponge is topped with fruit, custard and then a crisp meringue is baked on top.
0 from 0 votes
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Prep Time 10 mins
Cook Time 40 mins
Course Dessert
Cuisine British
Servings 6
Calories 752 kcal

Ingredients
 

  • 300 grams long stalks of outdoor grown rhubarb
  • 1 tbsp caster sugar
  • 4 trifle sponges Substitute 80 g of vanilla sponge cake
  • 3 tbsp raspberry coulis Substitute raspberry jam/jelly
  • 2 tbsp oat crumble Optional

For the custard

  • 1 litre whole milk
  • 2 tbsp custard powder
  • 1 tbsp sugar

For the meringue

  • 3 egg whites
  • 125 g 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.

Nutrition

Calories: 752kcalCarbohydrates: 162gProtein: 14gFat: 6gSaturated Fat: 2gCholesterol: 217mgSodium: 1116mgPotassium: 406mgFiber: 2gSugar: 102gVitamin A: 370IUVitamin C: 5mgCalcium: 197mgIron: 6mg
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Filed Under: Dessert, Field to Fork, Spring, Vegetarian Tagged With: meringue, raspberry, rhubarb, Simple and in Season, trifle

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Reader Interactions

Comments

  1. [email protected] says

    June 17, 2012 at 9:18 pm

    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

    Reply
  2. Jacqueline says

    June 18, 2012 at 12:42 pm

    That is inspired Janice, just inspired. I love it and would really like to tuck in.

    Reply

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Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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