Looking for a showstopping dessert that balances tart and sweet flavors? This Stewed Rhubarb and Raspberries with a Meringue Lattice Crust is the perfect combination of tangy rhubarb, juicy raspberries, and a light, crispy meringue topping. The delicate lattice adds a sophisticated touch to this comforting dessert, making it ideal for special occasions or a delightful weekend treat.
Stewed Rhubarb and Raspberries with a Meringue Lattice Crust
Course: DessertCuisine: American6
servings15
minutes20
minutes210
kcalIngredients
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 meringue (made from egg whites and sugar for the lattice)
Directions
- Preheat your oven to 350°F (175°C).
- In a large saucepan, combine the rhubarb, raspberries, sugar, and flour. Cook over medium heat for 8-10 minutes until the fruit begins to break down and thicken. Stir occasionally to prevent sticking.
- Pour the stewed fruit mixture into a baking dish and set aside.
- Prepare the meringue by beating egg whites and sugar until stiff peaks form. Using a piping bag or spoon, create a lattice pattern over the fruit mixture.
- Bake in the preheated oven for 15-20 minutes, or until the meringue is golden and crisp.
- Let cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Nutrition Facts (per serving):
Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Carbohydrates: 52 g
Fiber: 4 g
Sugars: 44 g
Protein: 2 g
Sodium: 10 mg
This Stewed Rhubarb and Raspberries with a Meringue Lattice Crust is an impressive yet simple dessert that combines the tartness of rhubarb with the sweetness of raspberries, all topped with a delicate meringue lattice. It’s the perfect dessert for family gatherings or to enjoy on a cozy evening in!
