*  Exported from  MasterCook  *
                           RHUBARB MERINGUE TORTE
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Fruits/nuts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Egg whites
      1/4   ts           Cream of tartar
    1       c            Sugar
    3 1/2   c            Rhubarb sauce, thickened*
   One day before serving: In medium sized bowl, with
   electric mixer at high speed, beat whites and cream of
   tartar until soft peaks form. Gradually add sugar,
   beating until sugar dissolves and stiff peaks form.
   Heat oven to 225F and line two baking sheets with
   greased aluminum foil. Draw 3, 8 inch circles.  Using
   a pastry bag, with star tip, pipe a border, inside the
   edge of each circle, on baking sheets. Do not extend
   beyond the circle. On one circle, pipe a second border
   inside the first. Divide remaining meringue into
   centers of circles. With small spatula, spread
   meringue to fill centers of circles and to touch shell
   borders. Bake meringues 3-4 hours or until crisp. Turn
   off oven. Allow meringues to stand in oven several
   hours or overnight.  An hour before serving, place
   meringue layer with single border on serving plate.
   Top with one third of chilled rhubarb sauce. Repeat
   with second single-border meringue and one third of
   sauce. Top with double-border meringue and remaining
   sauce. Cover torte carefully and refrigerate until
   read to serve.
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