Gluten Free Strawberry Rhubarb Nests Recipe
Whether you are planning a brunch, lunch, or dinner, these Gluten Free Strawberry Rhubarb Nests are a lovely way to cap off a beautiful meal.
This naturally gluten free dessert makes use of all things spring and Easter – fresh strawberries, rhubarb, and of course eggs. It is a fresh treat with a contrast of flavors and textures; sweet and tart, crispy and creamy, light and luscious, everything I could want in a spring dessert.
The “nests” are crispy meringue tarts made simply of egg whites and sugar. They look lovely and yet are practically fuss-free. I start with really good eggs (I prefer to always use organic pastured eggs such as Nature’s Yoke) and beat them with a pinch of salt until foamy. Then I gradually add in superfine sugar and beat with the mixer until they transform in a gorgeous mass of glossy white deliciousness. If you haven’t got superfine sugar on hand you can just put regular sugar in the food processor and grind it for about 30 seconds. If you haven’t got a food processor, no worries, your meringues will still turn out fine. The superfine sugar dissolves more fully in the mixture giving you a finer, crispier texture.
I fill the nests with whipped cream and top it with quick sauce made from strawberries and rhubarb. If you are dairy free, just use a dairy free whipped cream substitute or even dairy free ice cream. I like to finish this dish with a sprinkling of chopped pistachios, it not only adds another form of crunch but the green is such a lovely contrast to the pink-red of the sauce.
If you celebrate Easter, I wish you a lovely one. If not, then you will have to find another excuse to make this fabulous dessert!
- 3 large egg whites at room temperature
- Pinch of kosher or fine sea salt
- 1 cup superfine sugar divided use
- 1 cup fresh strawberries stemmed
- 1 lemon
- 2 cups chopped rhubarb sliced about ¼-inch thick
- ¾ cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely chopped pistachios omit for nut-free
Preheat the oven to 250ºF. Line a baking sheet with parchment paper.
Combine the egg whites and salt in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until it starts to form peaks. With the mixer running, gradually add ¾ cup of sugar. Continue to beat on high until the egg whites are stiff and glossy, about 3 minutes.
Drop the egg whites into 6 mounds on the prepared baking sheet. With the back of a soup spoon, spread the egg whites into circles and create a well in the center with the edges higher than the centers. Bake the nests for 1–1½ hours (depending on humidity) or until the nests are crispy on the outside.
Put the strawberries in a blender. Grate the zest of the lemon into the blender with a handheld rasp grater (such as a Microplane) and squeeze in the juice. Add ¼ cup sugar and blend until smooth. Pour into a saucepan. Add the rhubarb and cook over medium heat for about 5 minutes or until the rhubarb is soft but not mushy. Let cool.
Whip the cream with the vanilla until peaks form. To serve, place a dollop of whipped cream in the center of each nest, top with some strawberry rhubarb mixture, and sprinkle with some chopped pistachios (if using).
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.