Fruit crisps, cobblers and pies are wonderful summer desserts that are delicious, in no small part because the toppings come loaded with fat and calories. It's not hard to slim them down by limiting the crumbs, cake and pie crusts, but, sometimes, that feels like a bad compromise.
Another topping option is meringue. It's light and sweet, and it pairs well with fruity fillings beyond this strawberry-rhubarb combination.
You'll need eight 5- to 6-ounce ramekins for this recipe. They can be found in the kitchen departments of hardware stores and department stores, or at kitchen stores.
Meringue-Topped Strawberry Rhubarb Cups
This recipe is based on a recipe in "The Joy of Cooking," by Irma Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner, 1997).
The fruit filling can be made a day ahead and reheated before being topped with the meringue. The assembled cups are best served within an hour of baking. If you wait longer, the meringue pulls away from the sides of the ramekins. The dessert still tastes good, but it doesn't look as attractive.
For the filling:
- 3/4 pound trimmed rhubarb stalks, cut into 1/2 -inch pieces
- 3/4 pound trimmed and hulled strawberries, small ones cut in half, medium ones cut into quarters, larger ones cut into eighths
- 2/3 cup sugar, or more to taste
- 1/4 cup water
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons cornstarch
- 1/2teaspoon vanilla extract
For the meringue:
- 1/2 cup egg whites (from about 4 large eggs), at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
Heat the oven to 325 degrees. For easier cleanup, use parchment paper or a silicone liner to line a rimmed baking sheet that is large enough to hold all of the ramekins. Have eight 5-ounce to 6-ounce ramekins at hand.
To prepare the filling: Combine the rhubarb, strawberries, sugar and water in a medium saucepan over medium heat, stirring to mix well. Partially cover and cook for 5 to 6 minutes, stirring every minute or two until the sugar has melted and the fruit has softened a little. Uncover and cook for 6 to 10 minutes, so the fruit is completely soft.
Whisk together the lemon juice and cornstarch until the cornstarch has dissolved. Add to the fruit and cook for 2 or 3 minutes or until the filling thickens.
Remove from the heat and stir in the vanilla extract. Taste, and add sugar as needed. Divide the hot fruit mixture evenly among the ramekins.
To prepare the meringue: Beat the egg whites in the clean bowl of a stand mixer with a balloon-whisk attachment or a hand-held electric mixer. Beat on medium speed until foamy; add the cream of tartar and increase the speed to medium-high, beating to form soft peaks.
Reduce the speed to low; gradually add the sugar. When it's all added, increase the speed to high. Beat a few minutes to form stiff peaks of meringue that are glossy, but not dry. Reduce the speed to low; add the vanilla extract and beat just until incorporated.
Immediately spread the meringue over the filling in the ramekins, making sure the meringue touches the sides of the ramekins all the way around and that no filling is exposed. Transfer the ramekins to the baking sheet. Bake for 14 to 18 minutes, until the tops are light brown and the meringue is set.
Let them rest for 10 minutes before serving.
Makes 8 servings.
Nutrition information per serving: 150 calories, 0 fat, 0 cholesterol, 2 grams protein, 37 grams carbohydrates, 2 grams dietary fiber, 25 milligrams sodium
