Rhubarb and strawberry meringue pots
11 - 12
PersonalPoints™ per serving
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
⅔ cup(s), (150g)
250 g, hulled, halved
Vanilla bean extract
- 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.
- Add strawberries and simmer, covered, for 2 minutes. Stir in vanilla. Divide rhubarb mixture among four 1 cup (250ml) capacity ovenproof dishes.
- 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.