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This desert looks impressive- but it's easy to make, notes Gillian Holter-Hovind from Fetsund, Norway. "When I first moved to the farm after my husband and I married, nobody here liked rhubarb," she reveals. "I'm working on changing that with recipes like this one."
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 piece) equals 366 calories, 19 g fat (11 g saturated fat), 122 mg cholesterol, 186 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Rhubarb Meringue Cake in Country Woman March/April 2004, p41
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