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Rhubarb Meringue Recipe

Make Raspberry Rhubarb
Pavlova Cupcakes for Dessert


This Rhubarb Meringue Recipe for Meringue (Pavlova) Cupcakes makes delectable Rhubarb Raspberry Cupcakes for Dessert or Tea Time.

Fancy cupcakes with bright red fruit compote! 

The rhubarb-red colour of these cupcakes makes them a great idea for a Valentine's Day Recipe or a Christmas Recipe too!







Since rhubarb and raspberries are often harvested in the garden at the same time, this meringue recipe makes a great choice when these are harvested fresh.

You can use frozen rhubarb in the place of the fresh rhubarb, but defrost it slightly before using (in a sieve, over a bowl), and discard excess liquid.

Ingredients

FOR THE CUPCAKES

1 1/2 cups granulated sugar, or *superfine sugar (castor sugar)
1/2 tsp. cream of tartar
1/4 tsp. salt
6 large egg white, at room temperature (30 minutes)
2 tsp. white vinegar
1 tsp. vanilla extract

FOR THE FRUIT COMPOTE

2 cups chopped fresh or frozen rhubarb
1/3 cup granulated sugar
1 cup frozen raspberries
1/2 cup fresh raspberries
1 tbsp. amaretto liqueur, optional

FOR THE FILLING

1 cup whipping cream (35% cream)
1 tbsp. granulated sugar
1/2 cup fresh raspberries, for garnishing
icing sugar, for garnishing


Directions

FOR THE CUPCAKES

In a bowl, whisk together the sugar, cream of tartar and salt.

In another bowl, using an electric hand mixer, beat on "high", the egg whites until soft peaks form, (about 2 minutes).

Gradually, a spoonful at a time, beat in the sugar mixture, until stiff, shiny peaks form, (about 6 minutes).

Beat in the vinegar and the vanilla, (about 1 minute).

Scoop the mixture into a cake frosting piping bag, or a large zip-top type of plastic bag (snip bottom corner with scissors after zip-top bag is filled). Pipe into extra large muffin paper cups lining muffin pan.







Bake at 275° in lower third of oven, until the tops are crisp and dry, about 1 1/4 hours.

Turn the oven off, and leave them in to dry for about another 30 minutes.

Remove from oven, and leave in muffin pan till completely cool.

FOR THE FRUIT COMPOTE

In a pan, combine the frozen raspberries, the rhubarb and the sugar and heat over "medium" heat.

Stir mixture until sugar has melted and mixture begins to simmer, then reduce heat to "low".

Cook, uncovered, until rhubarb is tender, (about 10 minutes). Stir often to avoid sticking and burning.

Remove sauce from heat and gently, so as not to break up the berries too much, add the fresh raspberries, and the liqueur.

FOR THE FILLING

In a bowl, with an electric hand mixer, whip the cream with the granulated sugar until cream thickens.

TO ASSEMBLE THE MERINGUE CUPCAKES

Cut (or gently pull), the top off of each of the meringue cupcakes.

Spoon a dollop of cream into a cupcake, then add some fruit compote.

Top with a few fresh raspberries.

Partially cover with meringue top.

Lightly dust with icing sugar.

This meringue recipe makes about 12 delectable Meringue (Pavlova) Cupcakes with Raspberries and Rhubarb!

A great idea to make something "different" for dessert or a tea time snack.

Tips for Making Rhubarb Meringue Cupcakes

~ This meringue recipe, (without the filling added), can be stored in an airtight container for several days in a cool, dry place in your kitchen. It is advisable to add the fruit and topping to the meringue recipe just prior to serving, because the meringue base will begin to soften after adding the fruit compote.

~ Superfine or castor sugar works best with this recipe because it dissolves faster into the egg whites than granulated sugar. You can make your own superfine sugar by processing the sugar through a food processor until the sugar is very fine, about 30 - 60 seconds.

~ It is important when making a meringue recipe that the egg whites reach maximum volume. To ensure this, it is advisable to ensure that your mixing bowl and beaters are free of grease and clean.




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