Berry rhubarb meringue pots
Recipe
Ingredients
- 4 stalks rhubarb, cut into 5cm lengths
- 3 apples, peeled, cored and thinly sliced
- 1 1/2 cups frozen mixed berries
- 1/2 cup unsweetened apple juice or water
- 1 tsp ground cinnamon
- 2 egg whites, at room temperature
- 1 tbs caster sugar
- 1/4 cup slivered almonds
Method
- Preheat oven to 180ºC (160°C fan forced).
- Place rhubarb, apples, berries, juice or water and cinnamon into a large saucepan over a moderate heat. Cover, bring to the boil and simmer gently, stirring occasionally, over a low heat for 15-20 minutes until rhubarb is soft but apples retain their shape.
- In a clean dry bowl whisk the egg whites until soft peaks have formed. Add sugar and beat until sugar has dissolved.
- Divide cooked fruit between 4 small 1-cup capacity overproof bowls and top with meringue, shaping into a peak. Sprinkle with almonds and bake for 10 minutes until golden. Serve immediately.
Hint
Alternatively bake in a large 1 litre capacity overproof dish. Fruit can be cooked, covered, in a heat-proof microwave-safe dish on HIGH (100%) for 12-15 minutes, stirring occasionally.
Variations
- Substitute pears or nashi fruit for apples.
- Omit meringue top and serve stewed fruit in a breakfast parfait or simply with low fat yoghurt.
Nutrition information
| Per serve (4) | |
| Energy | 712 kJ |
| Protein | 5.5 g |
| Total fat | 4.4 g |
| Saturated fat | 0.4 g |
| Carbohydrate | 23.0 g |
| Sodium | 40.9 mg |
| Fibre | 7.1 g |
Recipe reproduced with permission from LiveLighter. Delivered by the Cancer Council Victoria, in partnership with the Heart Foundation, LiveLighter is funded by the State Government and is viewed as a critical element of Healthy Together Victoria
