STRAWBERRY-RHUBARB MERINGUE CLOUDS
Enjoy this strawberry and rhubarb filled melt-in-your-mouth meringue recipe for a delightful baked dessert idea.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 225°F. Grease 2 cookie sheets with shortening or cooking spray. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 1/2 cup sugar until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue into 8 (4- to 5-inch) rounds on cookie sheets, hollowing center slightly with back of spoon to form shells.
- Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour.
- Meanwhile, in 2-quart saucepan, mix all filling ingredients except strawberries. Cook over medium-low heat 15 to 20 minutes, stirring frequently, until filling is slightly thickened and rhubarb is soft. Stir in strawberries. Cool completely, about 1 hour.
- Spoon about 1/4 cup filling into each meringue shell. Store filling in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 31 g, TransFat 0 g
GLUTEN-FREE STRAWBERRY RHUBARB MERINGUE CLOUDS
Yummy dessert. Strawberries and rhubarb make a tasty filling for this heavenly dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 225°F. Grease 2 cookie sheets with shortening or cooking spray. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 1/2 cup sugar until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue into 8 (4- to 5-inch) rounds on cookie sheets, hollowing center slightly with back of spoon to form shells.
- Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour.
- Meanwhile, in 2-quart saucepan, mix all filling ingredients except strawberries. Cook over medium-low heat 15 to 20 minutes, stirring frequently, until filling is slightly thickened and rhubarb is soft. Stir in strawberries. Cool completely, about 1 hour.
- Spoon about 1/4 cup filling into each meringue shell. Store filling in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 30 g, TransFat 0 g
STRAWBERRY MERINGUE CLOUDS
Provided by Giada De Laurentiis
Categories dessert
Time 4h15m
Yield 10 to 12 meringues
Number Of Ingredients 7
Steps:
- Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
- In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
- Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
- The meringues can be stored in an airtight plastic container for up to 4 days.
STRAWBERRY RHUBARB MERINGUE DESSERT
A nice change from strawberry rhubarb pie.
Provided by THEO72
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the crust into the bottom and up the sides of the prepared baking dish.
- Bake crust in the preheated oven until lightly browned, about 20 minutes.
- Mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling into the baked crust.
- Return to oven, and bake until the filling is set, 50 to 60 more minutes.
- Meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. Remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. Cool the pie to room temperature, then chill to serve.
Nutrition Facts : Calories 639.8 calories, Carbohydrate 86.4 g, Cholesterol 204.3 mg, Fat 30.4 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 18.2 g, Sodium 413.9 mg, Sugar 60.1 g
RHUBARB & STRAWBERRY MERINGUE POTS
A tasty, light and fluffy low-fat treat
Provided by Good Food team
Categories Dessert
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat the oven to 180C/ Gas 4/fan oven 160C. Put the rhubarb in an ovenproof dish, sprinkle over 50g/2oz of the sugar and the orange zest and stir together. Cover and bake in the oven for 35-40 minutes until tender. (Alternatively, you can cook the rhubarb with the sugar and zest in the microwave for 10 minutes on full power, stirring halfway through the cooking time, until just tender.)
- Remove the rhubarb from the oven and allow to cool slightly. Stir in the conserve then the egg yolks. Divide the rhubarb mixture between four 175ml/6fl oz ramekins. Put on a baking sheet and cook in the oven for 10 minutes until lightly thickened.
- While the rhubarb is cooking, whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Gently fold in the rest of the sugar. Pile the meringue on top of the rhubarb to cover it completely and swirl the top. Return to the oven for 10 minutes until the meringue is puffy and golden. Serve immediately.
Nutrition Facts : Calories 160 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.12 milligram of sodium
GLUTEN-FREE RHUBARB BARS
Nothing tastes like spring more than rhubarb and strawberry. The crust and crumb topping on these bars are so tasty, nobody will know they're eating gluten-free. -Lisa Wilson, Virginia, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and milk just until moistened. Press onto the bottom of a 15x10x1-in. baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin., For topping, in a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top. Bake until lightly browned, 35-40 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 116 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 58mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
GLUTEN-FREE STRAWBERRY RHUBARB BREAD
Dense, moist, sweet, and tender quick bread loaded with rhubarb and strawberries. This recipe originated in the strawberry beds while picking those gold-speckled ruby and wine-colored sweet spring fruits. The rhubarb is planted alongside the beds and its red and green stalks were begging to be harvested. The two combined are visually beautiful, fragrant and delicious.
Provided by shareforrichness
Categories Fruit Bread
Time 1h20m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans evenly with butter.
- Combine cream cheese and sugar in a large bowl; beat with an electric mixer until smooth. Add eggs one at a time, beating well between each addition. Pour in vegetable oil; beat until fluffy. Fold in strawberries, strawberry puree, rhubarb puree, and rhubarb gently.
- Mix brown rice flour, tapioca starch, garbanzo-fava bean flour, coconut flour, baking powder, xanthan gum, and salt together in a separate bowl. Fold into the strawberry-rhubarb mixture until thoroughly blended. Add walnuts and vanilla extract to the batter.
- Divide batter between the greased loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes; invert onto a wire rack to cool completely.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 45.9 g, Cholesterol 52.2 mg, Fat 15.6 g, Fiber 4.3 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 342.5 mg, Sugar 19.6 g
RHUBARB AND STRAWBERRY CRISP (GLUTEN-FREE, VEGAN)
If you cannot find the arrowroot starch, you could probably use potato or corn starch, but I have never tried it. Please also visit my food blog, www.innerharmonynutrition.com for more healthy gluten-free recipes.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F/200°C Coat inside a 2-quart baking dish or 8-inch square baking dish with oil and set aside.
- In a medium bowl, combine the fruits, sugar, cinnamon, salt, and arrowroot starch and transfer the mixture to the baking dish.
- Clean the bowl and combine the flour, sugar, rolled oats, walnuts, cinnamon, salt, and olive oil. Spread the mixture on top of the filling.
- Bake for 10 minutes. Then reduce the heat to 350°F/180°C and bake for another 25 minutes or until the filling is bubbly.
- Serve warm or chilled with a strawberry garnish and vegan ice cream (optional). Don't forget to infuse love!
Nutrition Facts : Calories 264.2, Fat 10.8, SaturatedFat 1.4, Sodium 127.5, Carbohydrate 41.5, Fiber 4.1, Sugar 27.3, Protein 3
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