Rhubarb Meringues

This was my first time baking with rhubarb. I have been newly hypnotized by the Great British Bake Off show and was inspired to create these little treats. I originally wanted them to have a more Hershey kiss style but I did not slice my rhubarb small enough. Also to note, I would put a tab of meringue on your baking sheet, then rhubarb, then however much meringue you wish to create your sweet . I ended up having to peel the meringue off due to the rhubarb sticking. But even with the sticky bottom they were gobbled up by my family. Hope you enjoy just as much as we did.

Ingredients

• Rhubarb

• 4 egg whites

• 1 cup of sugar

• 1 tsp arrow root starch

• 1/2 tsp cream of tartar

Instructions:

Mix the egg whites at medium high speed past foamy for about 5-6 minutes until soft peaks start to form. Then gradually add your sugar and vanilla at high speed. Mix until stiff peaks have formed and no longer hold gritty texture. Fold in cream of tartar and arrow root and add to piping bag. Cut up small pieces of rhubarb and place on baking sheet (these precut parchment sheets make life a little easier) . Then add a dollop or more of meringue on top of each piece. Place in the oven for about an hour and half or until meringue has completely hardened.

Enjoy!