Name: Rhubarb and raspberry meringue pots
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 500 gram rhubarb stalks, trimmed and cut into 4 cm pieces; 1/2 cup (110g) caster sugar, plus 1 tablespoon extra grated rind of 1 orange; 2 eggs, separated; 1 tablespoon raspberry jam

Rhubarb and raspberry meringue pots

Serves 4

Prep

15M

Cook

45M

Total

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Ingredients

500 gram rhubarb stalks, trimmed and cut into 4 cm pieces

1/2 cup (110g) caster sugar, plus 1 tablespoon extra grated rind of 1 orange

2 eggs, separated

1 tablespoon raspberry jam

Method

1.Preheat oven to 180°C. Lightly grease 4 x 3/4-cup ramekins or pots.

2.Combine rhubarb with half of sugar and orange rind in an ovenproof dish. Cover with foil and bake for 35 minutes, until tender.

3.Remove rhubarb from oven and cool slightly. Stir in egg yolks and jam. Divide mixture between ramekins.

4.In a clean bowl, beat egg whites with an electric mixer until stiff peaks form. Add 1/4 cup sugar and beat until glossy. Fold in extra sugar.

5.Spoon meringue over rhubarb. Bake for 10 minutes, until meringue is golden and puffed. Serve immediately.

You can prepare this dessert in advance to end of step 3. Top with meringue when ready to serve.
Note

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