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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This refreshing and light Pretty in Pink spring dessert, featuring early rhubarb, is the perfect ending to dinner. Ingredients:
6 cups rhubarb, chopped 1-inch pieces (about 1 1/2 lb.) |
3/4 cup granulated sugar |
1/4 cup all-purpose flour |
1 grated lemin, rind smucker's no sugar added orange spread |
6 prepared meringues, neasrs |
1 1/2 cups vanilla yogurt |
mint leaf |
Directions:
1. In a 9x13-inch glass baking dish, stir together rhubarb, sugar and flour. Cover wirh foil and bake in a 350F oven for 30 minutes or until rhubarb is tender and still holds its shapee, stirring halfway through.
2. Stir in lemon rind. Let cool on rack. Cover and refrigerate for 2 hours or until chilled or for up to 2 days.
3. Break meringue nests into bite-size pieces. In six 10-12 oz glasses, layer in yogurt, rhubarb filling and meringue pieces. Repeat layers once.
4. Garnish with mint, if desired. Serve or cover and refrigerate for up to 1 hour.
5. NOTE: For a sweeter sauce, taste rhubarb filling and add sugar, 1 tablespoons at a time. Meringue nests are abvailable at most large supermarkets in 125g packets. For optimum flavor, slelect yogurt with 2% or higher M.F.
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