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

Nutrition:

  • kcal160
  • fat3g
  • saturates1g
  • carbs30g
  • sugars29g
  • fibre1g
  • protein5g
  • salt0.12g
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Ingredients

  • 450g rhubarb, cut into 4cm/1½in chunks
    Rhubarb

    Rhubarb

    roo-barb

    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
    Orange

    Orange

    or-ange

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

  • 1 tbsp strawberry conserve
  • 2 eggs, separated
    Eggs

    Egg

    egg

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

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.

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Comments, questions and tips

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acjacobs
25th May, 2016
2.55
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
14th Jun, 2014
2.55
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
8th Jul, 2013
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
10th Jun, 2013
5.05
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
28th Apr, 2013
5.05
Made this for lunch. Loved it!
carol362636
26th Jan, 2013
5.05
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
24th Oct, 2012
5.05
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
6th May, 2012
5.05
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
1st May, 2012
5.05
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
15th Apr, 2012
5.05
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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dantia1
8th Sep, 2013
I find it difficult after saving recipes to get into my collections any advice?
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