Rhubarb & strawberry meringue pots

Rhubarb & strawberry meringue pots

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(22 ratings)

Prep: 15 mins Cook: 1 hr

More effort

Serves 4
A tasty, light and fluffy low-fat treat

Nutrition and extra info


  • kcal160
  • fat3g
  • saturates1g
  • carbs30g
  • sugars29g
  • fibre1g
  • protein5g
  • salt0.12g
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  • 450g rhubarb, cut into 4cm/1½in chunks



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 100g golden caster sugar
  • grated zest of 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp strawberry conserve
  • 2 eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

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Comments (24)

acjacobs's picture

Like lots of others, the meringue collapsed and was all spongy. Not sure if it's the recipe for meringue of the fact that the hot rhubarb creates a lot of steam.

kerryjwilson's picture

The flavour was good and it was great for a low fat diet but hard to eat - straight out of the oven it was just too hot to enjoy and the longer we left it, the more the meringue collapsed. Next time I'll try cooking and cooling the base completely just cooking the meringue for 10 minutes.

MiniCookMaddie2003's picture

Made this with my nana. We did not have any strawberry jam so we used raspberry instead. It was still yummy and maybe next time I might use plum or strawberry conserve! Managed to make 6 instead of just 4.

bp2012's picture

Just made these for the family with the addition of a ginger biscuit base. They were delicious and I will be making them again. I made them in the morning so the meringue had deflated on serving in the evening, but they were super tasty and no one noticed the flat topping. Ginger really adds a nice warmth to the sharp rhubarb.

lalybaba's picture

Made this for lunch. Loved it!

carol362636's picture

Made this for lunch and was very good. Used tinned rhubarb. Noticed that the golden caster sugar made the meringue slightly brown so will use white caster sugar next time.

joricho's picture

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.

shipstonfoxile's picture

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.

abroekman's picture

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.

bella_harris's picture

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.

sarahlouisedouglas's picture

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.

davidson's picture

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

catderbyshire's picture

sorry forgot to rate it

catderbyshire's picture

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....

sinnerob's picture

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!

lolaypop's picture

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

fifi_97's picture

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!

studentcantcook's picture

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!

lizalita's picture

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!

emsmith's picture

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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