Strawberry and Rhubarb with Meringue Topping
I was so thrilled to discover that you can make something that has the same lusciousness as a lemon meringue pie, but without the pastry. Rhubarb is a wonderful partner with strawberries and has a delightful tartness that contrasts really well with the slightly sweet berries. If you find that rhubarb is available before the strawberries are in season, then you can use a tablespoonful of strawberry jam instead of fresh fruit (12 calories per serving extra), but I highly recommend using fresh fruit if possible.
- 500g rhubarb, chopped into 3cm lengths 105 kcals
- 2 tbsp Acacia honey 128 kcals
- half an orange 43 kcals
- 2 eggs, separated 126 kcals
- 50g caster sugar 194 kcals
- 100g strawberries, hulled and sliced 34 kcals
Heat the oven to 160ºc (fan).
Use a peeler or sharp knife to take the outer skin from half an orange without any of the pith, then slice into fine strips.
Juice the orange. Put the rhubarb in a shallow ovenproof dish with the honey, orange rind and juice. Bake uncovered for 30 to 40 minutes, until the rhubarb is soft, but still holds its shape.
Meanwhile put the strawberries in a small pan and cook gently until the strawberries have softened, about 5 minutes.
Mix the rhubarb and strawberries with the egg yolks and divide between 4 ramekins. Put the ramekins onto a baking sheet and cook in the oven for 10 minutes.
Meanwhile, whisk the egg whites until stiff, then add 25g of sugar and whisk again. Fold in the remaining sugar.
Pile the meringue on top of the ramekins and ensure that the rhubarb is completely covered. Bake for 10 to 15 minutes until golden brown, then serve immediately.
Per serving: kcals 157
Carbs 32g Fat 3g Protein 4g