Meringue with rhubarb and raspberry
Description
Combine rhubarb, raspberries, sugar, and flour in a saucepan and cook over medium heat for about 5 to 7 minutes. Reduce heat and simmer for 20 to 30 minutes, until rhubarb is tender. Pour the mixture into a baking dish and set aside. Preheat the oven to 230 degrees. Prepare the meringue. Fill a medium saucepan one-quarter full with water. Bring water to a boil over medium heat. In a heatproof bowl set over the saucepan of boiling water, beat egg whites, sugar, and a pinch of cream of tartar with a mixer. Beat until sugar dissolves and mixture becomes warm, about 3 to 3 1/2 minutes. Remove the bowl from the saucepan and continue beating at low speed, gradually increasing to high speed, for about 10 minutes. Add vanilla and mix well. Transfer the meringue to a piping bag fitted with a star tip. Pipe meringue over the rhubarb-raspberry mixture. Bake until the meringue is golden brown, about 5 to 7 minutes. Serve immediately.