Recipes > Desserts > Meringues > Rhubarb Meringue

Rhubarb Meringue


  • 3 cups of stewed rhubarb
  • 2 ounces of butter
  • 3 ounces of bread crumbs dried and rolled fine
  • juice and rind of 1/2 lemon
  • 3 eggs
  • 3/4 cup of granulated sugar


Take the stewed rhubarb, put in a saucepan over the fire, sweeten to taste, and when hot add the butter and bread crumbs, the lemon juice and rind. Remove from the fire and stir in three egg yolks, turn it into a pudding dish, set aside while preparing the meringue. Beat the whites of three eggs to a stiff froth, add the granulated sugar and pour over the rhubarb. Set the pudding dish in a pan of hot water in the oven and bake ten or fifteen minutes. Test with a broom straw; when it comes out of the meringue clean it is done. Serve cold with cream.


Print recipe/article only


The Golden Age Cook Book (1898).

comments powered by Disqus