(at time of publication)
Step 1 Preheat oven to 220°C. Combine rhubarb, brown sugar and 2 tablespoons water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes, until rhubarb is tender.
Step 2 Add strawberries and zest to saucepan. Simmer, covered, for 2 minutes. Divide mixture between 4 x 1-cup ramekins.
Step 3 Place egg whites into a bowl. Beat with electric beaters until soft peaks form. Gradually add caster sugar, beating until sugar dissolves. Carefully spoon over rhubarb mixture. Bake for 8–10 minutes, or until golden.
About this Recipe
- 1 medium bunch rhubarb stalks, chopped (yields 4 cups)
- 2 tablespoons brown sugar
- 250g strawberries, hulled, halved
- 2 teaspoons lemon zest
- 2 egg whites
- 1/2 cup caster sugar
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified