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Sunday, 17 June 2012

Warm Rhubarb and Raspberry Meringue Trifle

After making the Iced Cranachan with Raspberry Coulis and Oat Crumble for Best of British, I was left with 3 egg whites, some Raspberry Coulis and a little Oat Crumble.  So I decided that I would combine these with some rhubarb and custard and create a warm trifle.


Warm Rhubarb and Raspberry Meringue Trifle

3 long stalks of outdoor grown rhubarb
1 tbsp caster sugar
4 trifle sponges
3 tbsp raspberry coulis (if you don't have any you can spread them with jam)
1 litre milk
2 tbsp custard powder
1 tbsp sugar
3 egg whites
125g caster sugar

1. Cut the rhubarb into even sized pieces and place in a single layer in an ovenproof dish or baking tray, sprinkle with 1 tbsp caster sugar and roast at 200C for about 10-15 minutes until soft.

2.  Place the trifle sponges in the base of an ovenproof dish, pour the raspberry coulis evenly over the trifle sponges and then cover them with the rhubarb and the juices that have gathered in the bottom of the dish.


3.  Scatter over the remaining oat crumble (optional).


 4. Make the custard according to the instructions on the packaging and pour over the rhubarb.

5. Whisk the egg whites until they are stiff, gradually whisk in the sugar until glossy.  Pile the meringue on top of the custard and bake in the oven at 160C for 30 minutes, until golden brown.


Serve warm with cream or creme fraiche.


I'm entering this recipe for Simple and in Season, which is being hosted this month by  How to Cook Good Food on behalf of Ren Behan at Fabulicious Food.

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2 Comments:

At 17 June 2012 at 22:18 , Anonymous laura@howtocookgoodfood said...

How tempting and innovative. I could eat this warm or cold, the flavours sound so good. I imagine that a crisp layer of meringue adds another texture to this trifle as would the layer of leftover oats. I have been making quite a bit of custard myself this weekend and think it is hard to beat, especially with rhubarb and raspberries as it's partners!
Thanks so much for entering Simple and in Season xx

 
At 18 June 2012 at 13:42 , Blogger Jacqueline said...

That is inspired Janice, just inspired. I love it and would really like to tuck in.

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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