Strawberry Rhubarb Nests
Updated Oct 20, 2022, Published Apr 16, 2013
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Ingredients
- 3 large egg whites, at room temperature
- Pinch of kosher or fine sea salt
- 1 cup superfine sugar, divided use
- 1 cup fresh strawberries, stemmed
- 1 lemon
- 2 cups chopped rhubarb (sliced about ¼-inch thick)
- ¾ cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely chopped pistachios (omit for nut-free)
Directions
- Preheat the oven to 250°F. Line a baking sheet with parchment paper.
- Combine the egg whites and salt in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until it starts to form peaks. With the mixer running, gradually add ¾ cup of sugar. Continue to beat on high until the egg whites are stiff and glossy, about 3 minutes.
- Drop the egg whites into 6 mounds on the prepared baking sheet. With the back of a soup spoon, spread the egg whites into circles and create a well in the center with the edges higher than the centers. Bake the nests for 1–1½ hours (depending on humidity) or until the nests are crispy on the outside.
- Put the strawberries in a blender. Grate the zest of the lemon into the blender with a handheld rasp grater (such as a Microplane) and squeeze in the juice. Add ¼ cup sugar and blend until smooth. Pour into a saucepan. Add the rhubarb and cook over medium heat for about 5 minutes or until the rhubarb is soft but not mushy.
- Whip the cream with the vanilla until peaks form. To serve, place a dollop of whipped cream in the center of each nest, top with some strawberry rhubarb mixture, and sprinkle with some chopped pistachios (if using).
Servings
Serves 6
