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Photo of Rhubarb and strawberry meringue pots by WW

Rhubarb and strawberry meringue pots

11 - 12
PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
The ultimate in show-off cooking, these light, fluffy yet tangy treats look impressive but are simple enough to make and sensational to eat.



435 g, 1 bunch, trimmed, chopped

Caster sugar

cup(s), (150g)

Fresh strawberries

250 g, hulled, halved

Vanilla bean extract

1 tsp

Egg white

2 medium


  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.