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Gluten-Free Strawberry Rhubarb Meringue Clouds
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Prep Time:
35 minutes
Total Time:
2 hours 35 minutes
Heavenly dessert with scrumptious strawberry-rhubarb filling.
Ingredients:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 2 cups sliced fresh or frozen rhubarb
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 cup halved fresh strawberries
Instructions:
  • Preheat the oven to 225°F and prepare 2 cookie sheets by greasing them with shortening or cooking spray. In a large bowl, use an electric mixer on medium speed to beat egg whites and cream of tartar until soft peaks form. Increase the speed to high and gradually beat in 1/2 cup of sugar until stiff glossy peaks form and the sugar is nearly dissolved. Spoon the meringue into 8 (4- to 5-inch) rounds on the prepared cookie sheets, gently hollowing out the center with the back of a spoon to create shells.
  • Bake for 1 hour without opening the oven. Then, turn off the oven and let the meringue shells rest inside with the door closed for 1 hour.
  • In a 2-quart saucepan, combine all filling ingredients except the strawberries. Cook over medium-low heat for 15 to 20 minutes, stirring frequently, until the filling slightly thickens and the rhubarb softens. Add the strawberries and let it cool completely for about 1 hour.
  • Fill each meringue shell generously with 1/4 cup of the delicious filling. Chill any remaining filling in the refrigerator for later use.

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