Rhubarb Strawberry Meringue Pots Food

STRAWBERRY RHUBARB MERINGUE PIE

Steps:

• Roll out the dough 1/8-inch thick on a floured surface and fit into a 9-inch pie plate. Crimp the edge decoratively and prick the bottom with a fork. Chill for 30 minutes.
• Preheat oven to 425 degrees F.
• Line the shell with waxed paper and fill the paper with raw rice. Bake in the lower third of the oven for 15 minutes. Remove the rice and paper carefully and brush the shell with the egg wash. Bake the shell for 15 minutes more, or until golden. Let it cool on a rack. The shell can be made 1 day ahead and stored, covered loosely, in a cool, dry place.
• In a large bowl let the rhubarb macerate with 3/4 cup of the granulated sugar for 1 hour. In a saucepan combine the rhubarb mixture with the cinnamon and cloves and bring to a bowl. Simmer, stirring occasionally, until the rhubarb is almost tender. Add the strawberries and simmer, stirring, until the rhubarb is tender.
• In a small bowl combine the cornstarch and the liqueur and add to the rhubarb mixture, stirring. Cook over moderately low heat until thickened. Transfer the filling to a bowl and let it cool. Chill, covered, overnight.
• Preheat the oven to 350 degrees F.
• In a bowl with an electric mixer beat the egg whites until foamy. Add the cream of tartar and salt and beat until the whites hold soft peaks. Beat in the remaining 1 cup granulated sugar, a little at a time, and beat until the whites hold stiff peaks. Beat in the vanilla and transfer 1/3 of the meringue to a pastry bag fitted with a decorative tip.
• Spoon the filling into the shell and spread the remaining meringue over it, smoothing the top. With the tip of a small knife, score the top, forming a latticework pattern. With the pastry bag, pip meringue over the top of the pie, following the lattice design.
• Sift the confectioners? sugar over the pie and bake it on a baking sheet in the middle of the oven to 10 minutes. Put the pie under a preheated broiler about 4 inches from the heat until golden.
• In a bowl, blend the flour, butter, shortening, and salt until the mixture resembles meal. Add the water, tossing with a fork and adding more water if necessary to form a soft by not sticky dough. Form the dough into a ball, dust it with flour, and chill, wrapped in wax paper, for 1 hour. The dough can be made 2 days ahead and kept refrigerated, wrapped in plastic wrap. It can be frozen for 1 month, wrapped in plastic wrap and foil.
• Yield: dough for 1 single-crust 9-inch pie.

STRAWBERRY RHUBARB MERINGUE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the crust into the bottom and up the sides of the prepared baking dish.
• Bake crust in the preheated oven until lightly browned, about 20 minutes.
• Mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling into the baked crust.
• Return to oven, and bake until the filling is set, 50 to 60 more minutes.
• Meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. Remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. Cool the pie to room temperature, then chill to serve.

RHUBARB AND STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

STRAWBERRY-RHUBARB MERINGUE CLOUDS

Steps:

• Heat oven to 225°F. Grease 2 cookie sheets with shortening or cooking spray. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 1/2 cup sugar until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue into 8 (4- to 5-inch) rounds on cookie sheets, hollowing center slightly with back of spoon to form shells.
• Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour.
• Meanwhile, in 2-quart saucepan, mix all filling ingredients except strawberries. Cook over medium-low heat 15 to 20 minutes, stirring frequently, until filling is slightly thickened and rhubarb is soft. Stir in strawberries. Cool completely, about 1 hour.
• Spoon about 1/4 cup filling into each meringue shell. Store filling in refrigerator.

STRAWBERRY-RHUBARB MERINGUE PIE

Steps:

• Coat a 9" pie plate with cooking spray.
• Pour in crumbs and press to form an even layer.
• Bake in a preheated 375* F oven for 10 minutes.
• Mash 1 1/2 cups strawberries with rhubarb, salt, and 1/2 cup sugar in a pot over medium heat.
• Bring to a boil; stir in gelatin.
• Remove from heat; add 1 tsp vanilla and remaining strawberries.
• Mix egg whites and cream of tartar in a bowl; beat until soft peaks form.
• Add remaining sugar and remaining vanilla; beat until stiff.
• Spoon berries onto piecrust; top with meringue.
• Bake for an additional 12 minutes.
• Let cool; refrigerate at least 3 hours.
• Enjoy!