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Rhubarb and meringue pots
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulgent berry almond rhubarb with meringue topping - a luxurious ending for a cozy evening.
Ingredients:
  • 2 bunches rhubarb, ends trimmed, washed, cut into 4cm pieces
  • 300g frozen raspberries
  • 140g (2/3 cup) caster sugar
  • 60ml (1/4 cup) Amaretto liqueur
  • 3 egg whites
  • 100g (1/2 cup) caster sugar, extra
  • 35g (1/3 cup) flaked almonds
Instructions:
  • Preheat the oven to 180°C. Combine rhubarb, raspberries, sugar, and Amaretto in a large saucepan over medium heat. Let it simmer covered for 20 minutes until the rhubarb is tender.
  • With an electric beater, whip the egg whites in a clean, dry bowl until soft peaks form. Slowly add the additional sugar, one tablespoon at a time, while whisking continuously until the sugar dissolves and the mixture becomes thick and shiny.
  • Evenly distribute the rhubarb mixture into six 180ml-capacity ovenproof dishes. Top with the meringue mixture, sprinkle with almonds, and bake in the oven for 10 minutes or until the almonds are lightly golden. Serve immediately.

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