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

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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rolin747
5th Jun, 2010
5.05
I used tinned rhubarb and it tasted delicious. A hit with family and friends!
sspink
14th May, 2009
5.05
This was lovely and fresh. I cooked the rhubarb in a pan and added fresh strawberries instead of preserve.
paulprjburke
4th Jun, 2008
5.05
Only reduced the portion size for presentation and as its summer adding ice cream for cool sweetness.
paulprjburke
4th Jun, 2008
5.05
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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