Rhubarb Ginger Meringue Cake

The Rhubarb Ginger Meringue Cake Recipe is a classic combination makes a tasty filling for this unusual cake.

For the meringues:
4 egg whites, at room temperature
pinch of salt
about 1 cup sugar

For the filling:
1lb 5oz (600g) rhubarb, chopped
1⁄3 cup sugar
4 pieces ginger, chopped
½ tsp ground ginger
1 cup heavy cream
confectioner’s sugar, to dust

1 Preheat the oven to 350°F (180°C).

2 Line 2 baking sheets with parchment paper.

3 Whisk the egg whites, salt, and ½ cup of the sugar in a large, clean bowl until stiff, glossy peaks form. Fold in the rest of the sugar a spoonful at a time.

4 Divide the meringue between the baking sheets and spread into 7in (18cm) circles.

5 Bake for 5 minutes, then reduce the oven temperature to 250°F (120°C) and bake for 1 hour.

6 Open the oven door and leave the meringue to cool completely.

7 Meanwhile, put the rhubarb, sugar, ginger, ground ginger, and a splash of water in a saucepan and cook, covered over low heat for 20 minutes, or until soft.

8 Allow to cool. If too wet, drain to get rid of some of the liquid, and chill until required. Whip the cream and fold in the rhubarb.

9 Place 1 meringue on a serving plate, spread it with rhubarb and ginger filling, and top with the remaining meringue.

10 Dust with confectioner’s sugar and serve. PREPARE AHEAD The meringue bases will keep in a dry, airtight container for 1 week.

Rhubarb Ginger Meringue Cake Recipe
Rhubarb Ginger Meringue Cake Recipe
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