Rhubarb Gratin


One of my favorite cakes growing up was rhubarb cake. It had a fluffy cake base, then a tart rhubarb compote, topped with sweet meringue. However, I could have actually done without the ‘cake’-part, because what I really liked was the tart rhubarb perfectly balanced with a bit of meringue. The dough was pretty boring. As a child I never realized how easy it would be to make that cakeless rhubarb dream come true. Now, I actually also like rhubarb cake, but this rhubarb gratin is nevertheless a little more exciting! It’s a tart rhubarb compote topped with an almond meringue. It’s an easy and fast recipe. It’s a cousin to the crumble recipes and a simple but satisfying dessert.

Rhubarb Gratin

Ingredients:
4 stalks of rhubarb
4 teaspoons vanilla sugar
2 egg whites
1/3 cup almond flour
1/3 cup confectioners’ sugar
1 or 2 teaspoons of lime juice (optional)

1.) Wash rhubarb and cut it into strips.

2.) Put the rhubarb into a pie form (or a different ovenproof baking container). Sprinkle the vanilla sugar over the rhubarb.

Vanilla sugar: Whenever I use a vanilla bean for cooking or baking I put the nearly empty vanilla bean in a jar afterwards. I add sugar to that and after a couple of days you have the most wonderfully smelling vanilla sugar.

3.) Pre-heat the oven to 375˚F.

4.) Beat the egg whites until stiff. Sift confectioners’ sugar and stir in carefully. Add the almond flour and mix carefully. I also added two teaspoons of fresh lime juice. Spread the mixture on top of the rhubarb.

5.) Bake for 20 minutes.

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3 thoughts on “Rhubarb Gratin

  1. Pingback: Perhaps the best dessert I ever had: Green Apple and Rhubarb Crumble | Rhubarb and Rosewater. A Cantabrigian Culinary Blog

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