4 large egg whites
¼ teaspoon cream of tartar
1 cup sugar
1 lb. fresh rhubarb, trimmed and cut Into 1/2—inch
pieces (3 cups total)
1/2 cup sugar
1 tablespoon water
2 teaspoon's cornstarch
1 cup well-chilled heavy cream
2¼ cups fresh raspberries
rhubarb raspberry sauce (recipe follows)
RHUBARB RASPBERRY SAUCE:
1/2 cup sugar
1/2 cup water
3/4 lb. fresh rhubarb, trimmed and cut into ¼-inch-thick slices (2 cups total)
1 cup fresh raspberries, quartered
Let egg whites stand at room temperature 1 hour.
Preheat oven to 250° F. Line 2 baking sheets with parchment paper and draw three 10 by 4 1/2 inch rectangles on parchment (2 on one sheet and 1 on another). Turn parchment over.
In large howl with an electric mixer beat whites with cream of tartar and a pinch salt until they hold soft peaks Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks.
Transfer meringue to a pastry bag fitted with ¼ -inch fluted tip and pipe evenly onto parchment rectangles, filling them in (alternately, divide meringue among parchment rectangles, spreading
a spatula to fill them in)
Bake meringue layers in upper and lower thirds of oven, switching positions halfway through baking, 1 hour, or until crisp and firm. (If weather is humid, cooking time may he longer.) Cool meringue layers completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment.
Meringue layers may be made one day ahead, wrapped well in plastic wrap or sealed in an air-tight container, and stored in a cool, dry place.
In a heavy saucepan stir together purée
ingredients and simmer, stirring occasionally, until rhubarb is softened, about 12 minutes. Cool mixture slightly and in a blender or food processor purée until smooth (use caution when blending hot
mixtures). Transfer purée to a bowl and cool. Puree may be made 2 day's ahead covered. Bring purée to room temperature before proceeding.
Just before serving, assemble cake. Lightly whip heavy cream. On a large platter arrange 1 meringue layer and spread evenly with 1/2 cup rhubarb purée. Spread half of whipped cream evenly over purée and top with ¼ cup raspberries. Repeat procedure with another meringue layer, ¼ cup purée, remaining whipped Cretan, and ¼ cup raspberries. top with remaining meringue layer.
Garnish cake with remaining cup raspberries and serve with rhubarb raspberry sauce.
In a saucepan simmer sugar and water until sugar is dissolved. Add rhubarb and simmer, stirring occasionally, 5 minutes. Transfer mixture to a bowl to cool and stir in raspberries. Sauce may be made 1 day ahead and chilled and covered. Bring sauce to room temperature before serving.
Makes 1 1/2 cups.