Summer Rhubarb & Strawberry Meringue Pots… By Lucy Simmons
June 19, 2014
A delightful sweet yet sharp dessert. The sweetness of the meringue complements the sharpness of the rhubarb with a subtle taste of orange in the mix. Perfect for a summer evening.
- Prep: 15 mins
- Cook: 1 hr
- Yields: 4
1. Preheat the oven 180C/ gas mark 4. Put the rhubarb into an ovenproof dish, sprinkle over 50g of the sugar and the orange juice and zest and stir together. Cover with foil and bake in the oven for 35-40 minutes, until tender.
2. Remove the rhubarb from the oven and allow to cool slightly. Stir in the jam and the egg yolks then divide the rhubarb mixture into the ramekins, filling them up about half way. Place onto a baking tray and return to the oven for another 10 minutes.
3. While the rhubarb is cooking, whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Gently fold in the rest of the sugar. Pile the meringue on top of the rhubarb until it has covered it completely and swirl the top. Put back in the oven for 10 minutes or until the meringue is puffy and golden. Then serve and be careful - the ramekins will be very hot.