Strawberry Rhubarb Clouds
Light, airy egg white clouds topped with sweet strawberry ice cream and tart rhubarb sauce create a delightful dessert perfect for summer gatherings.
Ingredients
Instructions
- Preheat oven to 225°F (107°C).
- In a medium bowl, with a mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form.
- Gradually sprinkle in sugar, 2 tablespoons at a time, beating well after each addition until sugar dissolves and whites stand in stiff glossy peaks.
Tips & Substitutions
Ensure your egg whites are at room temperature for the best volume when beaten. If you don’t have cream of tartar, you can substitute with lemon juice or white vinegar. For a twist, consider adding a touch of vanilla extract to the meringue mixture. This dessert is also great with other flavors of ice cream, so feel free to experiment beyond strawberry.
Serving Suggestions
Serve the Strawberry Rhubarb Clouds immediately after assembly for the best texture. Garnish with fresh strawberries for a vibrant touch. This dessert pairs beautifully with a glass of Coffee Egg Nog Punch for a festive twist. For a complete meal, consider serving alongside a light salad or a slice of Miss Nancy'S Chocolate Cake for dessert.
Storage & Reheating
Store any leftover meringue in an airtight container at room temperature for up to 2 days. However, once combined with ice cream and rhubarb sauce, it's best enjoyed fresh. If you need to reheat the rhubarb sauce, do so gently on the stovetop or in the microwave, ensuring it doesn't boil.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Rhubarb Clouds contains roughly 1277 calories, with 1g protein, 320g carbohydrates, and 1g fat. It is an excellent source of potassium (106% of the Daily Value), iron (32% of the Daily Value), and vitamin C (21% of the Daily Value). Note that it is relatively high in sodium, at 643mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries for the ice cream?
Yes, you can use frozen strawberries when making ice cream, but ensure they are thawed and drained to avoid excess water. If using pre-made ice cream, check the ingredients to ensure no additional sugars are included since the dessert is already sweet.
What can I substitute for rhubarb sauce?
If you can't find rhubarb sauce, you can use a homemade sauce made from diced apples or berries cooked down with sugar and lemon juice. This will mimic the tartness of rhubarb while keeping a similar texture.
How do I know when the meringue is ready?
The meringue is ready when it forms stiff, glossy peaks that hold their shape. To test, turn the mixing bowl upside down; if the meringue stays put, it’s perfect. Avoid over-beating, as this can cause the mixture to become dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).