Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.
- Yield: Makes 1 cup
Source: Martha Stewart Living, May 2001
- 10 ounces trimmed rhubarb, cut into 1/4-inch pieces (about 2 3/4 cups)
- 2/3 cup sugar, plus more to taste
- 2 tablespoons water
Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.