Meringue Nests with Rhubarb Curd

Meringue Nests with Rhubarb Curd – Candy Coated Culinista

A trip to St. Lawrence Market had me excited to use a particular ingredient I have wanted to cook with for years. I have searched at many different markets over the past 3 years all over the GTA and I could never find them. I was always being told, “We had them yesterday or just sold the last bunch.” Not to mention there is this fear associated with rhubarb as the leaves are poisonous; which of course had me a little apprehensive. Let’s face it I have ackee all the time and I’m actually consuming the poisonous pieces if they were picked to early and here I’m not even touching the rhubarb leaves, so those fears were quelled and I carried on.

Curd
Yield/Serving: 750 ml to 1 liter
Prep Time: 10 min.
Cook Time: 45 min.
Difficulty level is: Easy

Meringue Nests
Yield/Serving: 20
Prep Time: 15 min.
Cook Time: 2 hrs.
Difficulty level is: Medium

Ingredients
Curd
• 2 eggs
• ¾ cup granulated sugar
• 2 cups of rhubarb, shopped, about 6 stalks
• ¼ cup water
• Juice from half a lemon
• ¼ cup cold unsalted butter, cut into pats
Meringue
• 7 egg whites
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 2 tsp white vinegar
• 2 tsp vanilla extract

Assembly
Curd
1. Whisk eggs with 1/ cup of sugar in a medium sized bowl.
2. Using a medium sized saucepan add rhubarb with the remaining ¼ cup of sugar and water over medium-high heat.
3. Bring to a boil and then reduce to medium heat for 8 minutes.
4. Then whisk rhubarb until smooth and squeeze in lemon juice.
5. Ladle in the rhubarb into the egg mixture and slowly incorporate.
6. Add mixture back into the saucepan over low heat and continue to cook for 10 minutes, stirring constantly using a wooden spoon until mixture thickens.
7. Remove mixture from heat and stir in pats of butter one at a time allowing each pat to melt before adding the next.
8. Blender mixture for 30 to 45 seconds to achieve a smoother texture.
9. Pour into a jar and place plastic wrap directly on the surface of the curd.
Meringue
1. Pre-heat over to 250°F.
2. Line a large baking sheet with parchment paper.
3. Using an electric mixer with the whisk attachment, beat eggs on high until soft peaks are formed about 2 minutes.
4. Slowly add in sugar 1 tablespoon at a time until stiff glossy peak have formed. About 2 more minutes.
5. Beat in the cornstarch, vinegar and vanilla until combined.
6. Pipe meringue into nests and bake for 2 hours.
7. Turn off the oven and let them dry in the oven for one more hour and leave on the parchment paper to completely cool.

Tips
• Blend the curd just before pouring into a jar to cool to achieve a smoother texture if desired.
• Let meringue cool in oven over night.

Please Enjoy

My thoughts
Rhubarb is a fibrous vegetable and I highly recommend blending the curd, especially if you are using it in a tart or topping a pavlova, meringue cookies, macaron, pancakes or crepes. You’re really going to want that smooth creamy texture to the curd. The meringue cookies were crispy, chewy and marshmallowy and with the addition of the tart silky curd it balances out the sweetness of the cookies. I loved that I got to practice my piping skills and it was enjoyed by all who had and this is a perfect summer recipe. I really wish I knew someone who had rhubarb in the backyard garden though as these sell at a premium. I paid 3.99 a pound, which came to $9.50 for seven stalks. As this has such a small season a splurge once a season is ok; but still it’s so pricy. If you want an eye-catching seasonal dessert to catch the eye; this is a must make.

Rhubarb Ice Cream

Rhubarb Ice Cream – Candy Coated Culinista

A seasonally flavoured ice cream that hits the spot if you love the tart flavours of rhubarb like myself.

Yield/Serving: 1 pint
Prep Time: 10 min.
Cook Time: approx. 30 min.
Inactive Time: 2-3 hours for a creamy ice cream
Freeze Time: Overnight
Difficulty level is: Easy

Ingredients
• 1 ½ cups rhubarb chopped
• 1 cup 2% milk
• 6 egg yolks
• ¾ cup granulated sugar
• Pinch of salt
• 2 cup heavy cream
• 1 vanilla bean, sliced in half and insides scrapped out

Assembly
1. Using a small saucepan; boil rhubarb and don’t add water over medium-high heat until tender and all the liquid has evaporated, about 10 min.
2. Chill rhubarb until cooled completely in the refrigerator.
3. Using medium saucepan add egg yolks and sugar and whisk until mixture turns a pale yellow and is smooth.
4. In a small saucepan heat milk over medium-low heat until it begins to simmer and do not stir.
5. Slowly add milk to egg and sugar mixture stirring constantly and then return to heat until it reaches 165°F.
6. Immediately remove from heat once it reaches back up to 165°F. (The mixture should have thickened up and coats the back of the spoon.)
7. Pour custard base into a container and allow to chill in the refrigerator until it reaches 65°F. Once custard has chilled pour into the ice cream maker and process accordingly to your machine.
8. Add the rhubarb pieces in the last few 5 minutes of churning.
9. Transfer ice cream to a chilled container and let firm.

Tips
• The longer the custard base is allowed to chill; the creamier the ice cream will be.

Please Enjoy

My thoughts
I never purchase ice cream any more. If I’m having ice cream it is homemade because it tastes that much better. It takes more time; but it’s worth the effort every single time.

%d bloggers like this: