Best Meringue Cupcakes With Stewed Rhubarb And Raspberries Recipes

STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
• Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.

STEWED RHUBARB AND RASPBERRIES WITH A MERINGUE LATTICE CRUST

Steps:

• Combine the rhubarb, raspberries, sugar, and flour in a saucepan and cook over medium heat until the juices thicken, about 5 to 7 minutes. Reduce the heat and simmer for 20 to 30 minutes, until the rhubarb is soft. Transfer to a 4-cup shallow ovenproof baking dish and set aside.
• Preheat the oven to 475 degrees. Make the meringue.
• Fill a clean pastry bag fitted with the giant open star tip with the meringue. Pipe out the meringue onto the raspberry mixture into a simple latticework topping. Bake until very lightly browned, about 5 to 7 minutes. Serve immediately.

RHUBARB MUFFINS

Steps:

• Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.
• Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.
• Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely.