Rhubarb Meringue Cups
Homemade crispy, crunchy meringue cups filled with vanilla bean whipped cream and roasted rhubarb! An elegant, yet surprisingly easy springtime dessert.
Are you currently in a post-Oscars haze? I know I am. Not a year goes by where I don’t end up watching the entire thing start to finish.
The pre-carpet countdown (do they literally add another countdown every year? this is getting absurd), Red Carpet countdown, obviously the show itself, and the E! Fashion Police show the night after. It is essentially a 24-hour TV marathon.
Rhubarb is the fruit equivalent of the Oscars for me.
It’s fleeting, only comes around once a year, and it totally sucks me in every time. The minute it appears at the farmer’s markets or in the grocery stores, I cannot resist it. Even if it does occasionally cost a small fortune.
It is essentially the only spring fruit (fruit vegetable?)–and it serves as a reminder that summer isn’t too far away. Although, even mentioning the word summer sounds crazy since we are currently in the thick of a massive winter snow storm at this very moment.
While I was growing up, my mom would always buy rhubarb and make it into a compote–and eat it plain, on top of yogurt, or turn it into a crisp or other delicious dessert.
I can honestly say that there was a decent chunk of time, at least when I was very young, where I just didn’t get rhubarb at all.
Now I love it. If I could eat rhubarb every day, I probably would. For some reason, the texture really appeals to me (it sort of melts in your mouth) and it is just so tart. Give me all of the tart foods.
So when I saw rhubarb at the grocery store the other day, I had to have it (see above). The next step was coming up with a recipe idea.
I’ve been dying to create a dessert that incorporates meringue, some sort of flavored whipped cream, and fresh fruit for months and months. Please don’t ask why it has taken this long–I have no idea.
These rhubarb meringue cups were the result! Did you know that you can make (edible) meringue cups and fill them with all sorts of things? It’s an amazing thing.
I love rhubarb, but these meringue cups stole the show for me. They’re just so…dainty and cute.
I know they look finicky–but they are not at all. It simply requires piping meringue in concentric circles (and building up the sides to form a shell). The one caveat is that they do require a long baking time at a very low temperature. The long and low temperature cook time ensures that they will dry out thoroughly and become the true, light and crisp meringues that we all know and love.
I ended up filling the meringue cups with simple roasted rhubarb (roasting helps retain the rhubarb’s shape) and a simple vanilla bean whipped cream that was infused with the teeniest amount of Grand Marnier.
Can we make it a rule to always start Mondays off with meringue cups?
Meringue shells can be prepared up to a day or two in advance and kept in an airtight container at room temperature (preferably with a silica gel pack to keep moisture out). Roasted rhubarb inspired by Dorie Greenspan.
Vanilla Bean Whipped Cream:
Serving Size: 1
Amount Per Serving: Calories: 362 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 45mg Sodium: 51mg Carbohydrates: 55g Fiber: 1g Sugar: 53g Protein: 4g
Meringue shells can be prepared up to a day or two in advance and kept in an airtight container at room temperature (preferably with a silica gel pack to keep moisture out).
Roasted rhubarb inspired by Dorie Greenspan.