|light brown Muscovado sugar, or dark brown sugar|
|fine sea salt||.||.|
|lemon zest, finely grated||.|
Cut the rhubarb into ½ inch cubes. Weigh or measure out the correct amount and place it in a medium bowl. Mix in
In a small saucepan, over medium-low heat, melt the butter. Use about
Into the remaining butter, stir the remaining brown sugar and the reserved liquid that has drained from the rhubarb. Bring the mixture to a boil, stirring constantly with a light-colored silicone spatula. Stop stirring, but leave the spatula in place to judge the color, and simmer for about 3 minutes until bubbling thickly and deep amber in color. (An instant-read thermometer should read 230° to 235°F/110° to 113°C.)
Pour the syrup into the prepared pan, tilting to coat evenly. Strew and press down the rhubarb on top in an even layer. For an appealing mosaic pattern you can arrange the rhubarb by placing it cut edges down.
Continue with the recipe.
Omit the raspberry preserves. In a small microwavable bowl, or in a saucepan over low heat, heat about
Make the meringue, adding the
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.