Rhubarb & strawberry meringue pots

Rhubarb & strawberry meringue pots

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(21 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Serves 4

A tasty, light and fluffy low-fat treat

Nutrition and extra info

Nutrition info

Nutrition

kcalories
160
protein
5g
carbs
30g
fat
3g
saturates
1g
fibre
1g
sugar
29g
salt
0.12g

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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Method

  1. Preheat the oven to 180C/ Gas 4/fan oven 160C. Put the rhubarb in an ovenproof dish, sprinkle over 50g/2oz of the sugar and the orange zest and stir together. Cover and bake in the oven for 35-40 minutes until tender. (Alternatively, you can cook the rhubarb with the sugar and zest in the microwave for 10 minutes on full power, stirring halfway through the cooking time, until just tender.)
  2. Remove the rhubarb from the oven and allow to cool slightly. Stir in the conserve then the egg yolks. Divide the rhubarb mixture between four 175ml/6fl oz ramekins. Put on a baking sheet and cook in the oven for 10 minutes until lightly thickened.
  3. While the rhubarb is cooking, whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Gently fold in the rest of the sugar. Pile the meringue on top of the rhubarb to cover it completely and swirl the top. Return to the oven for 10 minutes until the meringue is puffy and golden. Serve immediately.

Recipe from Good Food magazine, May 2002

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Comments

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

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

paulprjburke's picture
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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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