Rhubarb & strawberry meringue pots

Rhubarb & strawberry meringue pots

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(23 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, questions and tips

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12th Feb, 2012
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.
20th Aug, 2011
Love it - even my sixteen year old son likes it - mind you he loves anything with rhubarb in it!
5th May, 2011
sorry forgot to rate it
5th May, 2011
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....
12th Apr, 2011
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!
6th Mar, 2011
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
6th Jan, 2011
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!
9th Aug, 2010
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!
17th Jul, 2010
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!
27th Jun, 2010
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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