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Warm Rhubarb and Raspberry Meringue Dessert
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.
Ingredients
- 300 grams 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 whole milk
- 2 tablespoon custard powder
- 1 tablespoon sugar
For the meringue
- 3 egg whites
- 125 grams 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