Rhubarb Meringue Dessert

Oh my god, this was sooo good.  It may have even surpassed our love for rhubarb crisp!

Rhubarb Meringue Dessert

I modified this recipe based on several versions in an old United Church cookbook.

Ingredients

Crust
1/3 cup whole wheat flour
2/3 cup white flour
1 1/2 tbsp sugar
1/2 cup butter

Filling
2 tbsp white flour
1 1/3 cup sugar
3 cups chopped rhubarb
3 egg yolks
1/2 cup milk
1 tsp vanilla

Topping
3 egg whites
5 tbsp sugar
1/2 tsp vanilla

Preparation

Crust
Combine flour and sugar.
Cut butter into small pieces and add to flour. Using a pastry blender mix in butter pieces until mixture is crumbly.
Pat into a 9×9 inch pan.
Bake at 350 for 20 minutes or just starting to brown.

Home made strawberry and rhubarb ice cream

rhubarb ice creamRhubarb is delicious warm. Served in a pie or dolloped over vanilla ice cream, the fruit seems to signal the start of spring. But, as the days get hotter, I’ve been looking for ways to get my rhubarb fix without the extra heat. Enter rhubarb ice cream.

I love home made ice cream because you can use only natural ingredients. You can get rid of ugly preservatives and artificial colours and enjoy something totally organic. This is my second batch, after making my first with only rhubarb. Now that cherries are in season, I’m looking forward to having a go with rhubarb and cherry ice cream! What, dear readers, are your favourite ice cream flavours and will you be making your own this summer?

Orange Rhubarb Butter

Orange Rhubarb Butter

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Yield: 2x500 mL jars or 4x250 mL jars.

Ingredients

  • 8 cups chopped rhubarb
  • 2 cups white sugar
  • 2 cups orange juice

Instructions

  1. Combine rhubarb, sugar and orange juice in a large heavy pot and bring to a simmer.
  2. Reduce heat to low and let it gently bubble, stirring every 5 minutes or so.
  3. If it is sticking to the bottom of the pot, reduce heat.
  4. Continue cooking like this for at least one hour, until the butter has reduced in volume and has turned a deep rosy colour.