Meringue Cupcakes With Stewed Rhubarb And Raspberries Recipes

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STEWED RHUBARB



Stewed Rhubarb image

Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 cup

Number Of Ingredients 3

10 ounces trimmed rhubarb, cut into 1/4-inch pieces (about 2 3/4 cups)
2/3 cup sugar, plus more to taste
2 tablespoons water

Steps:

  • Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
  • Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.

STEWED RHUBARB AND RASPBERRIES WITH A MERINGUE LATTICE CRUST



Stewed Rhubarb and Raspberries with a Meringue Lattice Crust image

A very simple meringue lattice crust floats atop a flavorful stew of raspberries and rhubarb.

Provided by Martha Stewart

Categories     Dinner Recipes

Number Of Ingredients 5

1 1/4 pounds fresh rhubarb (about 6 stalks) or 4 cups frozen, cut into 1-inch pieces
1 pint fresh raspberries
3/4 cup sugar
1 tablespoon all-purpose flour
2 cups Swiss Meringue Lattice Crust

Steps:

  • Combine the rhubarb, raspberries, sugar, and flour in a saucepan and cook over medium heat until the juices thicken, about 5 to 7 minutes. Reduce the heat and simmer for 20 to 30 minutes, until the rhubarb is soft. Transfer to a 4-cup shallow ovenproof baking dish and set aside.
  • Preheat the oven to 475 degrees. Make the meringue.
  • Fill a clean pastry bag fitted with the giant open star tip with the meringue. Pipe out the meringue onto the raspberry mixture into a simple latticework topping. Bake until very lightly browned, about 5 to 7 minutes. Serve immediately.

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