Berry Rhubarb Meringue Pots
Prep: 15 mins
Cook: 25 mins
Serves: 4
Both sweet and tart, these pots are an explosion of flavour to end a winter meal.


  • 4 stalks rhubarb, cut into 5cm lengths
  • 2 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


  1. Preheat oven to 180ºC (160°C fan forced).
  2. 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.
  3. In a clean dry bowl whisk the egg whites until soft peaks have formed. Add sugar and beat until sugar has dissolved.
  4. 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.

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.


  • 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 serving per 100g
Energy 712 kJ 222 kJ
Protein 5.5 g 1.7 g
Fat, total 4.4 g 1.4 g
— saturated 0.4 g 0.1 g
Carbohydrate 23 g 7.2 g
— sugars 22.4 g 7 g
Sodium 40.9 mg 12.8 mg
Fibre 7.1 g 2.2 g

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