Rhubarb & strawberry meringue pots

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• paulburke

  04 June 2008

  paulburke commented on this recipe

  Very easy very tasty Try spliting the mixture to 12 portions in to muffin cases for a very light dessert and add any ice cream to each pair .... Enjoy

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• paulburke

  04 June 2008

  paulburke rated and commented on this recipe

  

  Only reduced the portion size for presentation and as its summer adding ice cream for cool sweetness.

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• Sue Spink

  14 May 2009

  Sue Spink rated and commented on this recipe

  

  This was lovely and fresh. I cooked the rhubarb in a pan and added fresh strawberries instead of preserve.

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• Rolin747

  05 June 2010

  Rolin747 rated and commented on this recipe

  

  I used tinned rhubarb and it tasted delicious. A hit with family and friends!

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• EmSmith

  27 June 2010

  EmSmith rated and commented on this recipe

  

  Lovely, relatively low calorie and low fat dessert! I had some fresh strawberries that needed using up so, like Sue, I used those instead of the jam. Worked a charm! The whole family LOVED it. I can imagine you could substitute the rhubarb with endless combinations of fruit. Have already tried it with apples (imagine a sort of deconstructed apple snow - nice!) and lemon curd with a layer of crushed biscuits at the bottom (a cheats lemon meringue pie, if you like). Gorgeous!

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• lizalita

  17 July 2010

  lizalita commented on this recipe

  I combined a few of the suggestions above. I didn't have ramekins so made it in one large oven proof bowl and increased the quantities slightly. I made a biscuit base by melting 25g of butter and mixing it with 100g of crushed ginger nuts then pressed this into the bottom of the bowl. I layered the cooked rhubarb and egg yolk (I used 3) on top of this before baking it as the recipe says. I also put a layer of sliced fresh strawberries in between the rhubarb and meringue. Really easy and utterly delicious!

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• jelly and ice cream <3

  09 August 2010

  jelly and ice cream <3 rated and commented on this recipe

  

  this was sooooo good. after reading some of the comments i mixed thin slices of fresh strawberries into the rhubarb and egg yolk mixture and it was really yummy. i will be making this again very soon!

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• Fifi

  06 January 2011

  Fifi rated and commented on this recipe

  

  I'm doing this for a cooking competition so I hope it goes ok but I tried it today and you really do need to serve it straight away because it sank in 10 minutes!

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• LMP

  06 March 2011

  LMP rated and commented on this recipe

  

  It looks lovely when presenting it and it tastes like all the flavours could be right, but the rhubarb was just too tart! I would advise either putting one more tablespoon of strawberry jam or adding more sugar to the rhubarb

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• MayoMadness

  12 April 2011

  MayoMadness rated and commented on this recipe

  

  I made this for dessert on Mother's day and it was a big hit! I served it with a raspberry on top as it looked a little plain! It was easy to make and I must say it was yummy!

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• beryl

  05 May 2011

  beryl commented on this recipe

  Made this only last night and it was really nice-like previous contributors i put in a layer of fresh strawberries and it worked really well-will be making this again sometime soon....

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• beryl

  05 May 2011

  beryl rated and commented on this recipe

  

  sorry forgot to rate it

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• Sue

  20 August 2011

  Sue rated and commented on this recipe

  

  Love it - even my sixteen year old son likes it - mind you he loves anything with rhubarb in it!

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• wecomefromfarmers

  13 October 2011

  wecomefromfarmers rated this recipe

  

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• SazzaD

  12 February 2012

  SazzaD commented on this recipe

  These were so tasty and very easy but looked very impressive! I couldn't get rhubarb in the shop- despite it being in season! So bought two large tins of rhubarb instead. This turned out being great as since they were already cooked and in a light syrup I was able to miss out the whole first step completely and out them straight into the compote and egg yolk mix. However ensure to drain them completely first and squeeze out some of the juice as they have a high water content in the Tins. I also took advice of the comments and added some fresh strawberries that I heated up inthe microwave and mushed up sloghtly before adding them into the compote too.

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• SazzaD

  12 February 2012

  SazzaD rated this recipe

  

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• baking_house

  15 April 2012

  baking_house rated and commented on this recipe

  

  I made this for dinner this evening. Very yummy and I tried adding some real strawberries too however this seemed to make it a bit watery.

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• DutchRed

  01 May 2012

  DutchRed rated and commented on this recipe

  

  So easy to make and absulotely delicious! Cooked the rhubard in the microwave as my husband was using the oven for the main course. It cooked while we were eating our main so that after dinner all I had to do was stir the yolks into the rhubarb and while that was cooling, whisk the egg whites. Looked lovely and tasted really nice.

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• Shipstonfoxile

  06 May 2012

  Shipstonfoxile rated and commented on this recipe

  

  I can't stand rhubarb (sorry) but had to make a gluten free rhubarb pudding for a dinner party. The rhubarb was straight from my wife's allotment - and the pudding was, I'm assured (I had M&S cheesecake!), delicious. Ta. My only comment would be that I'd reduce the amount of rhubarb mixture for presentation - but leave it the same if you're feeding people with healthy appetites. Wish I'd read the comments about a layer of fresh strawberries - I'll try that next time.

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• Joricho

  24 October 2012

  Joricho rated and commented on this recipe

  

  I've made these several times now with whatever fruit I need to use up - has worked well every time. Tastes really good and doesn't feel like a 'healthy' pud.

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Ingredients

• 450g rhubarb , cut into 4cm/1½in chunks
• 100g golden caster sugar
• grated zest of 1 orange
• 1 tbsp strawberry conserve
• 2 eggs , separated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Low-fat

Ingredients

• 450g rhubarb , cut into 4cm/1½in chunks
• 100g golden caster sugar
• grated zest of 1 orange
• 1 tbsp strawberry conserve
• 2 eggs , separated

160 kcalories, protein 5.0g, carbohydrate 30.0g, fat 3.0 g, saturated fat 1.0g, fibre 1.0g, sugar 29.0g, salt 0.12 g

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