Rhubarb and strawberry meringue pots
11
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The ultimate in show-off cooking, these light, fluffy yet tangy treats look impressive but are simple enough to make and sensational to eat.
Ingredients
Rhubarb
435 g, 1 bunch, trimmed, chopped
Caster sugar
⅔ cup(s), (150g)
Fresh strawberries
250 g, hulled, halved
Vanilla bean extract
1 tsp
Egg white
2 medium
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Combine the rhubarb, 2 tbs sugar and 2 tbs of water in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes or until the rhubarb is tender.
2
Add strawberries and simmer, covered, for 2 minutes. Stir in vanilla. Divide rhubarb mixture among four 1 cup (250ml) capacity ovenproof dishes.
3
Using electric beaters, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tbs at a time, beating well after each addition until sugar dissolves.Top rhubarb mixture with meringue and bake on middle shelf for 8-10 minutes or until golden brown. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.