Strawberry and Rhubarb Meringue Pots January 10, 2014 By @entwellbeing Strawberry and Rhubarb Meringue Pots Serves: 4 Time to make: 15 minutes (Preparation) + 1 hour (Cooking) Ingredients 450g Rhubarb (cut into ~4cm chunks) 1 Tablespoon Strawberry Conserve 100g Caster Sugar (Golden) 2 Eggs (Separated) 1 Orange Zest Nutrition (per serve) Energy: 669kJ Calories: 160cal Protein: 5g Fat: 3g – saturated 1g Carbohydrates: 30g – sugars: 29g Dietary Fibre: 1g Sodium: 120mg Calcium: 6.6mg Iron: 0.1mg Instructions Preheat oven to 160°C (fan-forced). In an oven-proof dish, spread rhubarb chunks along the base and sprinkle over 50g of the caster sugar and zest from 1 orange. Stir ingredients together, cover and bake for 35-40minutes until tender. Remove from the oven and cool slightly. Add the two egg yolks and strawberry conserve. Divide the mixture between four 175mL ramekins and put on a baking sheet. Bake in the oven for 10 minutes, until lightly thickened. While the rhubarb mixture is cooking, whisk the eggs whites until they begin to stiffen. Sprinkle over the remaining 50grams of caster sugar and fold into the whites. Pile the meringue on top of each ramekin and swirl the top. Bake until the meringue is golden and puffy, approximately 10 minutes.