No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Stewed Rhubarb and Raspberries with a Meringue Lattice Crust

A very simple meringue lattice crust floats atop a flavorful stew of raspberries and rhubarb.

  • Servings: 4
Stewed Rhubarb and Raspberries with a Meringue Lattice Crust


  • 1 1/4 pounds fresh rhubarb (about 6 stalks) or 4 cups frozen, cut into 1-inch pieces
  • 1 pint fresh raspberries
  • 3/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 2 cups Swiss Meringue


  1. Combine the rhubarb, raspberries, sugar, and flour in a saucepan and cook over medium heat until the juices thicken, about 5 to 7 minutes. Reduce the heat and simmer for 20 to 30 minutes, until the rhubarb is soft. Transfer to a 4-cup shallow ovenproof baking dish and set aside.

  2. Preheat the oven to 475 degrees. Make the meringue.

  3. Fill a clean pastry bag fitted with the giant open star tip with the meringue. Pipe out the meringue onto the raspberry mixture into a simple latticework topping. Bake until very lightly browned, about 5 to 7 minutes. Serve immediately.

Reviews (1)

  • RV35 11 Mar, 2012

    Would like to use frozen raspberries in this recipe and wondering if they will work and if the amount of sugar should be adjusted?

Related Topics