wholeliving

Stewed Rhubarb and Raspberries with a Meringue Lattice Crust

A very simple meringue lattice crust floats atop a flavorful stew of raspberries and rhubarb.
  • Yield Serves 4
Add to Shopping List

Ingredients

  • 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

Directions

  1. 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.

  2. Preheat the oven to 475 degrees. Make the meringue.

  3. 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.

Recipe Reviews

Reviews (2)

  • RV35 11 Mar, 2012

    Would like to use frozen raspberries in this recipe and wondering if they will work and if the amount of sugar should be adjusted?

  • Rosecoral 21 May, 2011

    Strawberries, in season, worked wonderfully in place of raspberries and a lot more economical.