Rhubarb & Strawberry Meringue Pots Recipe
Introduction
These Rhubarb & Strawberry Meringue Pots combine tangy stewed rhubarb with sweet strawberry conserve, topped with a light, golden meringue. Perfect as an elegant dessert that feels special yet is simple to prepare.
Ingredients
- 450g rhubarb, cut into 4cm (1½in) chunks
- 100g golden caster sugar
- Grated zest of 1 orange
- 1 tbsp strawberry conserve
- 2 eggs, separated
Instructions
- Step 1: Preheat the oven to 180°C (Gas 4) or 160°C fan. Place the rhubarb in an ovenproof dish, sprinkle with 50g of the sugar and the orange zest, then stir to mix. Cover and bake for 35-40 minutes until the rhubarb is tender. Alternatively, cook the rhubarb, sugar, and zest in the microwave on full power for 10 minutes, stirring halfway through.
- Step 2: Remove the rhubarb from the oven and let it cool slightly. Stir in the strawberry conserve followed by the egg yolks. Divide this mixture evenly into four 175ml (6fl oz) ramekins placed on a baking sheet, then bake for 10 minutes until lightly thickened.
- Step 3: While the rhubarb is baking, whisk the egg whites until stiff. Gradually sprinkle half of the remaining sugar over the whites while whisking, then gently fold in the rest of the sugar until fully combined.
- Step 4: Remove the ramekins from the oven and cover each with a generous layer of the meringue, swirling the top decoratively. Return to the oven for another 10 minutes until the meringue is puffed and golden. Serve immediately for the best texture and flavor.
Tips & Variations
- Use fresh, firm rhubarb stalks for the best texture and flavor in your pots.
- For a citrus twist, try adding a little lemon zest along with orange zest.
- If you prefer a less sweet dessert, reduce the sugar slightly or use a natural strawberry jam instead of conserve.
- Make extra meringue and pipe small kisses on a baking sheet for a lovely garnish.
Storage
These pots are best enjoyed fresh on the day they are made, as the meringue will soften over time. If needed, cover and refrigerate for up to one day. Reheat gently in a warm oven for a few minutes before serving to refresh the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the rhubarb mixture in advance?
Yes, you can stew the rhubarb and mix it with the strawberry conserve and egg yolks ahead of time, then refrigerate. Add the meringue and bake just before serving to maintain its fluffy texture.
What can I use instead of strawberry conserve?
If you don’t have strawberry conserve, you can substitute with strawberry jam, fresh chopped strawberries, or another berry conserve to keep the fruity flavor.
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Rhubarb & Strawberry Meringue Pots Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
Delight in these Rhubarb & Strawberry Meringue Pots, a perfect balance of tart rhubarb stewed to tender perfection with a hint of orange zest and sweet strawberry conserve, topped with a light, fluffy meringue that is baked until golden. This elegant dessert combines fresh fruit flavors with a classic meringue topping, ideal for a light and impressive treat any time.
Ingredients
Fruit Base
- 450g rhubarb, cut into 4cm (1½in) chunks
- 50g golden caster sugar (for cooking rhubarb)
- Grated zest of 1 orange
- 1 tbsp strawberry conserve
- 50g golden caster sugar (for meringue)
Eggs
- 2 eggs, separated (yolks and whites separated)
Instructions
- Preheat and Prepare Rhubarb: Preheat your oven to 180°C (350°F) Gas mark 4 or 160°C (320°F) fan oven. Place the rhubarb chunks in an ovenproof dish. Sprinkle over 50g of golden caster sugar and the grated orange zest, then stir to combine evenly.
- Bake Rhubarb: Cover the dish and bake in the oven for 35-40 minutes, until the rhubarb is tender. Alternatively, you can cook the rhubarb in the microwave on full power for 10 minutes, stirring halfway through, until just tender. Remove from oven and let it cool slightly.
- Add Strawberry Conserve and Egg Yolks: Once the rhubarb is cooled, stir in the tablespoon of strawberry conserve, followed by the two egg yolks. Mix well to combine the flavors.
- Portion Rhubarb Mixture: Divide the rhubarb mixture evenly between four ramekins (each approximately 175ml/6fl oz). Place the ramekins on a baking sheet and return to the oven for 10 minutes to allow the mixture to thicken slightly.
- Whisk Egg Whites for Meringue: While the rhubarb is cooking, whisk the two egg whites until stiff peaks form. Gradually sprinkle half of the remaining 50g sugar over the egg whites and whisk again until glossy. Then gently fold in the rest of the sugar, ensuring the meringue remains airy.
- Add Meringue Topping: Carefully pile the meringue over the rhubarb in each ramekin to cover completely. Use the back of a spoon to create swirls and peaks on the surface for a decorative effect.
- Bake Meringue: Return the ramekins to the oven and bake for an additional 10 minutes until the meringue is puffed up and golden brown on top.
- Serve: Serve the meringue pots immediately for best texture and flavor, while the meringue is still warm and fluffy.
Notes
- If you prefer a quicker method, the microwave cooking for rhubarb is a great alternative.
- Be sure the egg whites are free of yolk for best meringue consistency.
- Serve immediately as the meringue will gradually soften as it cools.
- Adjust sugar quantities based on the tartness of your rhubarb or personal sweetness preference.
- Use fresh, good-quality eggs for best results.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: rhubarb dessert, strawberry dessert, meringue pots, baked rhubarb, fruit meringue dessert
