Strawberry-Rhubarb Meringue Clouds

Give your family a delicious surprise with this colorful meringue fruit dessert.

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  • prep time 35 min
  • total time 2 hr 35 min
  • ingredients 8
  • servings 8
 

Ingredients

Meringue Shells

3
egg whites
1/4
teaspoon cream of tartar
1/2
cup sugar

Filling

2
cups sliced fresh or frozen rhubarb
2/3
cup sugar
2
tablespoons cornstarch
1/2
cup water
1
cup halved fresh strawberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour.
  • 3 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.
  • 4 Spoon about 1/4 cup filling into each meringue shell. Store filling in refrigerator.
  • 1 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.
  • 2 Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour.
  • 3 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.
  • 4 Spoon about 1/4 cup filling into each meringue shell. Store filling in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
20mg
20%;
Total Carbohydrate
33g
33%
(Dietary Fiber
0g
0%
  Sugars
31g
31%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
10%;
Calcium
6%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.