Skip to main content

Rhubarb Meringue Mini-pies (or Cupcakes)






A Nikau palm leaf fell on my rhubarb plant, the hazards of living in the bush. I rescued what I could, the rhubarb plant will regrow, for sure, but I had a few stalks to use, quickly. I cut some of the stalks and cooked them quicly with very little water and one tbsp of sugar. In the meantime I got some sweet short crust pastry out of the freezer (this is very convenient when I have to make something sweet in a hurry) and I cut it with cookie cutters. I lined the back of my cupcake trays (regular and mini cupcakes) with cupcake cups, and placed the 'biscuits' on top. 





This way, when the pastry bakes it takes the shape of a small pastry container. Let the pastry cool down, then gently lift it out of the paper cups, reverse the same paper cups, and place the pastry inside, ready to be filled.







To make the meringue topping I used the syrup from the rhubarb (I added one more tbsp of sugar and boiled it down a bit). Pour the hot syrup, slowly, over the whipped egg whites while beating. Then spoon some on top of each little tart. I had some meringue left over, so I just added some icing sugar to make it stiffer and made some Rhubarb meringues too.





Bake for about 20-30 minutes on low, the topping should be still soft, and just start to brown. I left the normal meringues in the oven for one hour longer, and then I let them cool down in the oven until dry.










Photos and Recipes by Alessandra Zecchini ©

Labels:

Comments

  1. LucianaJune 12, 2011 at 1:21 AM

    Complimenti sono dei dolcetti molto buoni e particolari!!! buon week end :)

    ReplyDelete
  2. Gloria BakerJune 12, 2011 at 3:38 AM

    Alessandra absolutely adorable mini pies!! nice! gloria

    ReplyDelete
  3. muppyJune 12, 2011 at 10:36 AM

    i'm sure i've seen these before? sounds like perfection :)

    ReplyDelete
  4. AlessandraJune 12, 2011 at 2:38 PM

    Muppy, you seen them in my other blog :-)

    ReplyDelete
  5. Priya SureshJune 12, 2011 at 11:39 PM

    They looks super cute and adorable!

    ReplyDelete
  6. AgnèsJune 13, 2011 at 5:51 PM

    j'adore la façon de faire des petites tartelettes ! et cette verrine me plaît beaucoup...bravo !

    ReplyDelete
  7. koraleeJune 14, 2011 at 3:03 PM

    This will be made this weekend...yum! Thanks for sharing. xoxoxo

    ReplyDelete
  8. UnknownJune 14, 2011 at 4:26 PM

    Bellissimi questi piccoli cupcakes
    barbara

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Mezze Maniche with Mushroom Cream Sauce

Since I had some left over mushroom sauce from yesterday's dish , today I made some pasta. I heard from other bloggers about the Garofalo pasta brand, in NZ I could only find it in one shop, and it was too expensive even to consider, so I thought that I should try it while I am in Italy. I choose mezze maniche for this dish. Mezze maniche with mushrooms I cooked the mezze maniche al dente. In the meantime I warmed up the pan with the left-over mushrooms and added 250 ml of cream. Then I added some freshly chopped Italian parsley and some freshly ground pepper. I drained the mezze maniche and passed them in the pan with the mushroom and cream sauce. They tasted great! Photos by Alessandra Zecchini©
9 comments
Read more

Paccheri with tomato, parsley and garlic.

Paccheri are hollow pasta tubes that look like rigatoni or tortiglioni, but with a difference: the paccheri tubes flatten once they are cooked. Usually the have very rich sauces, but I am one for 'less is more' these days, and so here I just warmed up a ready made Italian tomato passata ( a good one ). Once the passata was hot I added some salt, extra virgin olive oil and finely chopped Italian parsley with garlic. These days I am chopping a lot of parsley and garlic together, it is too early for basil, and parsley taste really good in Italy! Also, I like the idea of having a cooked sauce but with raw herbs and garlic in it: the taste changes completely. Simple but really effective!!! If you are not vegan you can add some ricotta to this. Photos by Alessandra Zecchini©
7 comments
Read more