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Rhubarb & Strawberry Meringue Pots Recipe

★★★★★

5 from 122 reviews
  • Author: Noah
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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Find it online: https://mealbynoah.com/rhubarb-and-strawberry-meringue-pots-recipe/