Many fruits and vegetables are available in the dead of winter as a result of amazing modern transportation systems. However, sometimes I get bored with the produce that is available year-round, and crave foods that are available for just a few weeks each year. Rhubarb is one of those foods.
I love the tart, tanginess of rhubarb, and look forward to it each spring. It’s now peak rhubarb season, and I’m enjoying a variety of rhubarb dishes. When I saw a recipe for Rhubarb Pudding with Meringue in a 1926 issue of Good Housekeeping, I immediately knew that I wanted to give it a try.
The Rhubarb Pudding with Meringue was delightful and made a lovely dessert. It is basically a bread pudding topped with stewed rhubarb and meringue.
Here’s the original recipe:
Borden advertised in Good Housekeeping, and that company’s evaporated milk is specifically listed in the recipe. When I made the recipe, I used evaporated milk and water, though it would work fine to instead use 2 cups of milk.
The recipe calls for stewed rhubarb. During the years when I was posting my grandmother’s diary entries, I posted an old family recipe for stewed rhubarb. I used a reformatted version of that recipe to make the stewed rhubarb.
The ingredient list calls for “1/2 lemon, grated rind.” The directions are unclear, but I interpreted this to mean that the recipe calls for both the juice and grated rind of 1/2 lemon. The recipe directions do not indicate when lemon juice should be added, so I just added it at the same time that I added the lemon rind.
Here’s the recipe updated for modern cooks:
Rhubarb Meringue Pudding
1 cup evaporated milk + 1 cup water (or use 2 cups milk)
1 1/2 cups bread crumbs (tear bread into 1/2-inch pieces)
1/2 cup sugar + 1/4 cup sugar
2 eggs, separated
1 tablespoon butter, melted
1/2 teaspoon salt
grated rind of 1/2 lemon
juice of 1/2 lemon
1 cup stewed rhubarb (See recipe below – or use left-over stewed rhubarb made using another recipe)
Step 1. Preheat the oven to 350° F.
Step 2. Put the bread crumbs in a bowl, then stir in the evaporated milk and water (or the milk if that is what is being used). Let soak for 5 – 10 minutes.
Step 3. Add 1/2 cup sugar, slightly beaten egg yolks, butter, salt, grated lemon rind, and lemon juice; stir just enough to evenly disperse the ingredients.
Step 4. Put the bread pudding mixture into a 9-inch by 9-inch (or similar-sized) baking dish.
Step 5. Put in oven and bake until firm in the center and lightly browned (about 1 hour – 1 hour 15 minutes). Remove from oven.
Step 6. In the meantime, make the stewed rhubarb (see recipe below), or use left-over stewed rhubarb made using another recipe.
Step 7. Also, in the meantime, make the meringue. Place egg whites in a bowl, then beat the egg whites until they form stiff peaks. Gradually add the 1/4 cup of sugar while continuing to beat.
Step 8. Spread the stewed rhubarb on top of the baked bread pudding, then spoon the meringue on top and swirl decoratively. Reduce oven temperature to 325° F. Return dish to oven and cook for an additional 12-15 minutes or until the meringue is lightly browned. Can be served hot or cold.
Stewed Rhubarb
This recipe makes approximately 1 cup of stewed rhubarb.
2 cups rhubarb (cut into 3/4 inch pieces)
1/3 cup sugar
1/4 cup water
1/2 teaspoon salt
Step 1. Mix all of the ingredients together in a saucepan.
Step 2. Using medium heat, heat to boiling, then reduce temperature and simmer until tender (about 5 minutes); stir occasionally. Remove from heat.
