/ / Recipe for Bézé with rhubarb and raspberries

Recipe for Bézé with rhubarb and raspberries

  • Rhubarb - 550 Grams
  • Raspberry - 500 Grams
  • Sugar - 3/4 Cups
  • Flour - 1 st. a spoon
  • For meringue: egg whites - 2 pieces
  • Sugar - 1/2 cup
  • Tartar - 1 pinch
  • Vanilla extract - 1/4 teaspoons

Mix the rhubarb, raspberry, sugar and flour in a saucepan andCook over medium heat, about 5 to 7 minutes. Reduce heat and cook for 20 to 30 minutes, until the rhubarb is soft. Put the mixture in a baking dish and put it aside. Preheat the oven to 230 degrees. To make a meringue. Fill the medium pan with a quarter of the water. On medium heat, bring the water to a boil. Beat egg whites, sugar and a pinch of tartar with a mixer in a heat-resistant bowl, set over a pot of boiling water. Whisk until the sugar dissolves and the mixture becomes warm, from 3 to 3 1/2 minutes. Remove the bowl from the pan and whisk at a low speed, gradually increasing to high, about 10 minutes. Add the vanilla and stir. Fill the pastry bag with the tip in the form of a star meringue. Squeeze the meringue on a mixture of rhubarb and raspberry. Bake until the meringue is browned, about 5 to 7 minutes. Serve immediately.

Servings: 4

Pay attention to: