Gingered Rhubarb Meringue Tart

1. 1

   Preheat the oven to 400 degrees F. Prepare the tart shell.

2. 2

   In a small saucepan over medium heat, cook the rhubarb with 3/4 cup of the sugar and the crystallized ginger for 5 to 7 minutes, or until just tender.

3. 3

   Remove from the heat, stir in the egg yolks, and pile the mixture into a partially baked tart shell.

4. 4

   Bake for 10 minutes.

5. 5

   In a clean, dry, glass or stainless steel bowl, whip the egg whites with the lemon juice and salt until they hold peaks.

6. 6

   Gradually add the remaining 1/2 cup sugar to the beaten egg whites and continue whipping until very firm.

7. 7

   Pile the meringue into a large self-sealing food storage bag.

8. 8

   Seal the bag and cut 1 inch off one of the corners, then pipe the meringue through the snipped-off corner of the bag onto the rhubarb filling in an attractive pattern.

9. 9

   Be sure to cover the filling completely.

10. 10

    Bake for 6 to 8 minutes, or until the meringue is delicately browned.

11. 11

    Remove from the oven and cool completely before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.