Rhubarb and Ginger Meringue Cake

1. 1

   Prepare ahead

2. 2

   The meringues can be stored in an airtight container for up to 1 week.

3. 3

   The filling can be refrigerated 1 day in advance.

4. 4

   Preheat the oven to 350F (180C).

5. 5

   Line 2 baking sheets with parchment paper.

6. 6

   Beat the egg whites with an electric mixer until soft peaks form.

7. 7

   One tablespoon at a time, beat in the sugar until the whites are stiff.

8. 8

   Spread the meringue on the baking sheets into two 7in (18cm) circles.

9. 9

   Bake for 5 minutes.

10. 10

    Reduce the oven temperature to 250F (130C) and bake for 1 hour, until crisp.

11. 11

    Cool completely.

12. 12

    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.

13. 13

    Let cool.

14. 14

    If too liquid, drain off some of the juices.

15. 15

    Refrigerate for 2 hours.

16. 16

    Whip the cream until stiff peaks form and fold in the rhubarb.

17. 17

    Spread 1 meringue with the rhubarb cream and top with the remaining meringue.

18. 18

    Dust with confectioner's sugar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.