The last of the Autumn Rhubarb : Rhubarb Meringue Tarte

That's it for this year. It is time to bid farewell to rhubarb. We will have to wait for its return in early spring with the arrival of forced rhubarb. However not all is lost....yet.
The last of this year's rhubarb can be found in supermarket and moreover in allotments' shops. As plants has to be cut to the ground and divided now. So beg, plead and grab what ever you can, because the following recipe is a melt in the mouth experience. It's a bit like eating clouds

Rhubarb Meringue Tarte
Rhubarb  Meringue Tarte

Below is the original recipe from a set of French cooking cards which have I had forever, When I made it I halved the sugar content and it was to my taste, the trick is to start with as much sugar you think is right and taste the compote along the way adjusting accordingly. 

Ready made puff pastry
1.5kg rhubarb peeled and chopped roughly in 1 to 2 cm long pieces
500g sugar

4 egg whites (use one egg yolk to brush on pastry)
200g sugar
50g sliced almonds
icing sugar


Transfer the rhubarb chunks into a bowl and cover with sugar (start with what you think is right from 250g to 500g). Leave it until the sugar is wet from the rhubarb juice.

Pour into a saucepan and cook until boiling point, reduce the heat, cook further until the compote is thick and brown (add sugar if needed)

In the meantime, roll out the puff pastry, line a pie or tarte tin with it and bake blind using baking beans or alternative.

Soggy Bottom: a quick word about the subject. This is not a myth and you will end up with a soggy bottom tarte if the pastry is not cooked thoroughly

Get the tarte out and crank up the oven to the max.
beat the egg white until firm and add the sugar, here I changed the 200g sugar for 2 tablespoons
Place the compote on the top of the pastry cover with the egg whites, sprinkle the almonds on the top and return to the oven until the meringue starts to colour.
Serve warm or cold.

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