Recipe courtesy of Martha Stewart
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8 servings


Poached Rhubarb with Strawberries:
Yogurt Cream:
Strawberry Sauce:


Heat oven to 275 degrees F. Line 2 baking pans with parchment paper. Set aside. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat egg whites, salt, vanilla extract, and cream of tartar on medium-high speed until medium peaks form. Slowly add sugar and continue beating until firm peaks form. Fold in cornstarch. Transfer mixture to a large plastic pastry bag. With scissors cut 3-inches off of the tip. Pipe mixture into 8 large mounds onto prepared baking pans. Bake until meringues are crisp on outside but have a marshmallow consistency inside, about 1 hour. Serve with Yogurt Cream, 

Poached Rhubarb with Strawberries:

Place rhubarb in a medium bowl. In a small saucepan combine sugar, vanilla bean, orange zest and 2 cups water. Bring to a boil and immediately pour over rhubarb. Set aside until rhubarb is soft and tender, about 1 hour. Drain rhubarb. Chill, reserving syrup for another use. Stir strawberries into rhubarb mixture. Yield: about 3 cups 

Yogurt Cream:

In the bowl of a heavy-duty mixer fitted with the whisk attachment, combine all ingredients. Beat on medium-high speed until stiff. Yield: about 2 cups 

Strawberry Sauce:

In a small saucepan combine strawberries and sugar. Cook over low heat until sugar dissolves. Increase heat to medium high, and continue to cook, stirring occasionally, until strawberries are soft and have released most of their juice, about 10 minutes. Strain mixture through a fine mesh sieve into a medium bowl. Chill until ready to use. Store in an airtight container for up to 5 days, refrigerated. Yield: about 2 cups 

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