Rhubarb Scallop
with Meringue
Ingredients:

  • 2 cups diced Washington Rhubarb

  • 1 cup granulated sugar

  • Grated rind of 1 orange

  • ¼ teaspoon salt

  • 1 small sponge cake

  • 2 egg whites

  • 2 tablespoons powdered sugar

    •
    Directions:
    Wash and peel rhubarb and cut in 1-inch pieces.  Add sugar, orange rind and salt, mixing well.  Cut sponge cake into thin slices.  Line bottom of greased baking dish with 3 or 4 slices, cover with ¼ of rhubarb.  Continue to make alternate layers of cake and fruit until material is used.  Cover and bake for 350° for 30 minutes.  Beat egg whites until stiff, add sugar slowly, beating until blended.  Pile on baked pudding and bake 15 minutes longer, or until meringue is slightly browned.  Serves 6.
     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us