graham cracker dough
2 cups of crushed graham crackers
1 cup of flour
1 cup unsalted butter, room temperature
1 tablespoon honey
1teaspoon cinnamon
1 teaspoon cardamom
pinch of salt
stir your dry ingredients together and then add the butter and finally the honey.
smoosh into your pans of choice (i used muffin tins and pressed the dough about half way up). be sure to keep the dough thin. no more than an 1/8 " thick. chill for about 30 minutes. pierce the bottoms with a fork and bake at 350 for about 20 minutes.
once cooled, fill with a dollop of pudding. add a spoonful of rhubarb compote. top with meringue and toast!
(recipes for the pudding coming soon)
rhubarb
2 cups of fresh rhubarb chopped into small pieces
1 cup sugar
1/4 cup corn starch
soak the rhubarb with the sugar until juices have been drawn out. bring to boil over medium high heat. pour off most of the liquid. add cornstarch and return to heat. stir until thickened. cool completely.
meringue
4 egg whites
1 cup sugar
pinch of salt
place the egg whites into your mixer bowl (must be very clean). add a pinch of salt or cream of tartar. mix on high until stiff peaks begin to form. add 3/4 sugar slowly (while continuing to beat). mix until peaks become shiny stiff. add remaining sugar and beat for two minutes longer.
notes:
-i don't think this will ever be as good as mom's....
