Rhubarb Meringue

Sunday, October 16, 2011
Serves 4


1kg rhubarb, trimmed and cut into 2cm pieces
⅓ cup (90g) caster sugar, or to taste
3 egg whites
⅓ cup (90g) caster sugar, extra
2 tbsp flaked almonds


  1. Preheat the oven to moderately hot 200°C (400°F). Place the rhubarb, sugar and 2 tbsp water in a saucepan and bring to the boil. Reduce the heat and simmer, covered, for 5-8 minutes, stirring occasionally, until the rhubarb is tender. Transfer to a deep 2 litre round ovenproof dish.
  2. Using electric beaters, whisk the egg whites in a clean dry bowl until soft peaks form. Gradually add the extra sugar, beating well after each addition until stiff and glossy peaks form.
  3. Cover the fruit with the egg whites, then scatter the almonds over the top and bake for 10 minutes, or until the meringue is lightly golden. Serve warm.

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