I froze my rhubarb this year following a 'trick' told to me by my aunt who heard it from a friend who grows a field of rhubarb. Instead of cutting up the rhubarb before freezing, I froze the whole stalks. I found that following this method the rhubarb did not have the tendency to form ice around the pieces and cutting up the frozen rhubarb just before using was like it was fresh!
I adapted this recipe from my friend Gwen's recipe. It is indeed a delicious dessert and while it has three steps/layers it is not difficult to make, nor does it take long. It is so good!!
For the base ...
- 1 1/2 cups Julie's flour
- 1/2 teaspoon xanthan gum
- 3/4 cups butter
- 2 teaspoons sugar
For the filling ...
- 4 cups chopped rhubarb
- juice of one orange
- 1/4 cup potato starch or cornstarch
- 1 1/2 cups sugar
- 4 beaten egg yolks
For the meringue ...
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- Prepare the crumb base. Since my wrist is often painful (rheumatoid arthritis) and using a blender difficult, I put my flour and butter in my mixer and mix it until it forms fine crumbs. So painless!
- Press crumbs firmly into a 9 x 12 pan and bake at 350 degrees F for 15-20 minutes.
- Put rhubarb pieces, sugar, starch , orange juice into saucepan and cook, stirring until mixture thickens.
- Remove from heat, and add the beaten egg yolks.
- Cool slightly and spread onto baked base.
- Whip egg whites with cream of tartar and sugar until stiff, then spread over filling
- Return to oven for 15 minutes (If meringue isn't golden, turn on the broil element for a few minutes but watch dessert carefully. It won't take long for it to brown)
- Remove from oven and cool - the base firms up nicely after it is cooled. My husband likes this dessert warm , but I find the base crumbles before it is cooled - my husband doesn't mind that., but I prefer the pieces to lift out nicely from the pan.