It's hard to believe that a dessert this elevated is made from such basic ingredients: sugar, egg whites, and vanilla. It is also a lovely study in contrasts: the delicate, crisp exterior; the ephemeral interior; and here, soft, sweet-tart rhubarb and crunchy pistachios. Happy spring.
You should state that the temperature is in Fahrenheit!! There is about one country in eorld using those stupid temperature measurements, it is hard notice when it isn't said anywhere.
Rating: 5 stars
This is a stunning dessert- everyone will let tell you that! The rhubarb takes like candy! However, this will barely serve 10, and when serving you lose most of the visual appeal. The recipe should perhaps be altered to increase the ratio with one more egg white. I found the nest was too small. Other than the meringue, I felt the recipe was accurate. Certainly make it the night before and let the nest hang out in your oven- I even baked the rhubarb the night before too! Definitely a must try.
Rating: 2 stars
I made this to the letter and it was pretty simple. I had a problem with the meringue but I ALWAYS have problems getting my egg whites to have nice stiff peaks that do not deflate in the oven. I also thought it was too sweet for my taste so I will experiment with the following changes next time.
1. More Rhubarb with less syrup
2. More pistachios
3. Sugarfree meringues if possible
Would love to make this for Easter Brunch. Does anyone have any ideas for purchasing fresh rhubarb in March in New York?