Lemon-rhubarb cloud pudding - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Sugar |
| ¼ | cup | Cornstarch |
| ¼ | teaspoon | Salt |
| 1¼ | cup | Water |
| 4 | Large eggs | |
| 1 | cup | Chopped fresh or frozen rhubarb |
| 1 | tablespoon | Grated lemon rind |
| ⅓ | cup | Lemon juice |
| ¼ | teaspoon | Cream of tartar |
Directions
1. In 2 quart saucepan, combine ¼ C sugar, the cornstarch, and salt. With wire whisk, gradually stir in water until cornstarch is uniformly dispersed in water. Heat to boiling over medium heat, stirring constantly, until a thickened pudding forms. Remove pudding from heat.
2. Separate eggs, placing whites in a medium-size bowl and yolks in a small bowl. Lightly beat the yolks and whisk in some of the pudding, then return yolk mixture to the saucepan of pudding, stirring until well blended. Fold rhubarb into pudding. Return mixture to medium heat and heat to boiling, stirring constantly. Reduce heat to low and continue cooking, stirring occasionally, until rhubarb softens-5 minutes.
3. Remove pudding from beat. Stir in lemon rind and juice; pour into shallow 1½-quart ovenproof bowl or casserole.
4. Heat oven to 350'F. With electric mixer at high speed, beat reserved egg whites and the cream of tartar until light and fluffy.
Gradually beat in remaining ½ C sugar until meringue forms stiff peaks when beater is slowly raised. Spread meringue over pudding, sealing to edge of bowl. Swirl top into peaks.
5. Bake 12 to 15 minutes or until meringue is golden brown. Serve warm or cool to room temperature and refrigerate to serve cold.
Nutritional information per serving-protein: 4 grams; fat: 3 grams; carbohydrate: 40 grams; fiber: 6 gram; sodium: 102 milligrams; cholesterol: 104 milligrams; calories: 192.
Country Living/April/93 Scanned & fixed by DP & GG