Meringues with Ginger-Rhubarb Sauce - Restaurant Association of Nova Scotia
Enjoy elegant meringues paired with a ginger-rhubarb sauce for a delightful dessert. Perfect for special occasions or indulgent treats.
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Cooking tools:
- Hand mixer
- Piping bag
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Saucepan
- Spoon
- Wooden spoon
- Plate
Ingredients
- 4 large egg whites, at room temperature
- 1/4 teaspoon (1 mL) cream of tartar
- Pinch of salt
- 1 cup (250 mL) granulated sugar
- 5 cups (1.5 L) chopped rhubarb
- 2/3 cup (150 mL) sugar
- 1/4 cup (50 mL) orange liqueur or orange juice
- 2 tablespoons (30 mL) finely diced candied ginger or minced gingerroot
- Whipped cream, grated orange rind, slivers of candied ginger (optional)
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