Finally! They are here. You can find those red and green stems almost everywhere, at the weekly market, the supermarket, and even in some gardens. Exactly, it’s rhubarb season. There are people out there who peel the rhubarb, dip it into sugar, and eat it right away. Eww…just imagining it makes me cringe. I have something better. A little recipe treasure from my granny. It’s called rhubarb meringue cake.
I really like this cake, which wasn’t always the case. As a kid I have been a really picky eater. I loathed rhubarb:
When I was younger, I went to my granny for lunch. And when I saw a teaspoon on the laid table, I asked her: “What kind of dessert do you have?’ Normally, you won’t be able to spoil my anticipation for dessert. But if I heard the words “stewed rhubarb’ my euphoria faded away quickly. It had to be mixed with half a can of spray cream to make this auburn and sour purree to make it tempting for me.
But now it’s different. My granny’s rhubarb meringue marks a new beginning for me. It’s a therapy of my rhubarb phobia. And it really works. Maybe this is due to my taste buds which changed over the years. Or it’s due to the combination of the sponge cake, the chopped rhubarb and the meringue. But what am I talking about? I am interested in your opinion. What do you think of this recipe?
Well, I will enjoy the last sunbeams while eating a piece of this rhubarb meringue cake. What are you going to do?
With this in mind,
Have fun with my rhubarb therapy.