Gluten Free Rhubarb Meringue Tart

Posted in - gluten free & Puddings on April 23rd 2020 1 Comments

Home schooling means constant cooking and not just any old speedy salad I may give myself when on my own.  So with it has come ideas and this one is a winner.  My daughter could not help but add an audible ‘mmmm’ as she ate it; need I say more?

rhubarb

 

Rhubarb Compote
You can either cheat and buy ready made compote or make your own. I make mine a day in advance because I find it easier to sprinkle sugar on top of the chopped Rhubarb so that it softens in a heavy based pan over night.
For 1kg chopped rhubarb, sprinkle 140g granulated or caster sugar on top of it and leave it to do its work overnight.  The sugar will dissolve and become part of a rhubarby liquid.  Put it over a medium eat so that it does not take long to turn into a compote, with your stirring it occasionally so that it does not catch on the base of the pan.

Perhaps needless to say, I didn’t get around to weighing it but the end result filled a 600ml jar.  If you have spare, then keep it in a jar to have with cream or yoghurt.

Pastry
You can use any pastry base you like. This is the one I used but if you are not gluten free, use whatever you like.  You could make this with no pastry at all.  

150g chestnut flour
60g rice flour
Fridge cold unsalted butter – grated
100g sugar
pinch of salt
pinch of bicarbonate of soda
2-4 tbsp whole milk

Meringue topping
3 egg whites
100g caster sugar
1.  Preheat the oven to 190ºC and mix the pastry ingredients together in a magimix or food processor.
2.  Lay a sheet of baking paper on the table and press the pastry ingredients together on its surface.
3.  Lay another sheet on top of the pastry and roll out the pastry to a large round with a rolling pin.
4.  Gently peel one sheet off and use the other to transfer the rolled out pastry into the tin.
5.  Leave the paper on top as a liner. You can fill it with baking beans, or take a risk and just put it in the oven as it is.  That is what I did.
6.  Bake for 8 minutes and then check it.  When the edges seem crisp, smooth the base with the palm of your hand in case it has puffed up at all (if you didn’t use baking beans), peel off the baking paper and leave it to cool.
7. Once cooled, fill the base with the compote.
8. Whisk the egg whites together until they become white and then still whisking, gradually add the sugar spoonful by spoonful. When the egg whites are stiff and shiny, spoon them on top of the compote, making peaks with the meringue so that it looks pretty when it has been grilled.
9.  Heat a grill and place the tart under the heat to brown the meringue.  This will not take long so be careful!
10.  This tart will be delicious both warm from the oven or cold, for a couple of days. Serve with cream if you wish.

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As of now (1) people have had something to say...

  • Gabrielle Pilot - Reply

    July 1, 2020 at 3:14 pm

    Dear Vicky,
    We so love reading your recipes . But we’re put off by the fact that they do not come
    with our ancient Canadian measures (ounces & pounds!).
    Silly, but the truth!
    Best wishes from all the Pilots.

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