Rhubarb and Ginger Meringue Cake

Rhubarb and Ginger Meringue Cake    

Tart rhubarb and spicy ginger combine to make a tasty filling for this delicious meringue cake.

Yield: 6-8 servings | Prep Time: 30 mins, plus cooling | Cooking Time: 1 hr

Ingredients

For the meringues
4 large egg whites, at room temperature
pinch of salt
1 cup sugar
 
For the filling
1lb 5oz rhubarb, trimmed and sliced 1-in thick
½ cup sugar
3 tbsp chopped crystallized ginger
½ tsp ground ginger
1 cup heavy cream
confectioner's sugar, for sifting
 
Directions
Prepare ahead

The meringues can be stored in an airtight container for up to 1 week. The filling can be refrigerated 1 day in advance.

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2. Beat the egg whites with an electric mixer until soft peaks form. One tablespoon at a time, beat in the sugar until the whites are stiff.

3. Spread the meringue on the baking sheets into two 7in  circles. Bake for 5 minutes. Reduce the oven temperature to 250°F  and bake for 1 hour, until crisp. Cool completely.

4. Meanwhile, cook the rhubarb, sugar, chopped ginger, ground ginger, and 2 tbsp water in a large covered saucepan over medium-low heat for 20 minutes, or until tender. Let cool. If too liquid, drain off some of the juices. Refrigerate for 2 hours.

5. Whip the cream until stiff peaks form and fold in the rhubarb. Spread 1 meringue with the rhubarb cream and top with the remaining meringue. Dust with confectioner's sugar and serve.

From http://www.cookstr.com