Rhubarb
& strawberry meringue pots
As I wrote the last post last week when I could not get my blog to play ball
I have cooked up today Rhubarb
& strawberry meringue pots
all you need is
450g Rhubarb, cut into 4cm/1½in chunks
100g golden caster sugar
grated zest of 1 orange
1 tbsp strawberry conserve
2 egg separated
Preheat the oven to 180C/ Gas 4/fan oven
160C. Put the rhubarb in an ovenproof dish, sprinkle over 50g/2oz of the
sugar and the orange zest and stir together. Cover and bake in the oven
for 35-40 minutes until tender. (Alternatively, you can cook the rhubarb
with the sugar and zest in the microwave for 10 minutes on full power,
stirring halfway through the cooking time, until just tender.)Remove the rhubarb from the oven and allow to
cool slightly.
Stir in the conserve then the egg yolks. Divide the rhubarb
mixture between four ramekins. Put on a baking sheet and cook
in the oven for 10 minutes until lightly thickened.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 to cover it completely and swirl the top. Return to the oven
for 10 minutes until the meringue is puffy and golden. Serve immediately.