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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb and Raisin Meringue Squares Recipe

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This recipe for Rhubarb and Raisin Meringue Squares is from GIFTS FROM THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Base:
1/2 cup coconut oil ( or butter)
1 cup flour ( 1-1 g/f mix or basic home made mix: 1 cup rice flour+2/3 cup potato starch +1/3 tapioca flour)
1tbsp granulated sugar

Filling:
2 cups rhubarb chopped in 1 cm pieces
3/4 cup granulated sugar
1/2 cup raisins
2 tbsp rice flour or g/f mix
1 tsp grated orange rind
3 egg yolks
1/2 cup milk ( or rhubarb juice)

Meringue:
3 egg white
1/4 cup icing sugar
1 tsp vanilla
(1/4 cup flaked coconut - optional)
Directions:
Directions:
Base:
In food processor blend together butter,flor,sugar.press onto bottom of 8 inch square baking pan and bake in 359F oven for 10 minutes.

Filling:
In medium bowl, stir together all ingredients. Pour over hot base and bake in 350F oven for 45 minutes ,

Meringue:
In small bowl, beat egg whites until foamy, gradually add icing sugar beating until very stiff and glossy. Beat in vanilla. Spread over filling ( and sprinkle with coconut if using). Bake in 350F oven for 10 minutes or until lightly browned.
Let cool then cut into squares.

 

 

 

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