Fast Desserts Recipes - Rhubarb Meringue

Ingredients

• 1 kg rhubarb, trimmed and cut into 2 cm pieces

• 1/3 cup (90 g) caster sugar, or to taste

• 3 egg whites 1/3 cup (90 g) caster sugar, extra

• 2 tablespoons flaked almonds

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Method:

1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Place the rhubarb, sugar and 2 tablespoons water in a saucepan and bring to the boil. Reduce the heat and simmer, covered, for 5-8 minutes, stirring occasionally, until the rhubarb is tender. Transfer to a deep 2 liter round ovenproof dish.

2. Using electric beaters, whisk the egg whites in a clean dry bowl until soft peaks form. Gradually add the extra sugar, beating well after each addition until stiff and glossy peaks form.

3. Cover the fruit with the egg whites, then scatter the almonds over the top and bake for 10 minutes, or until the meringue is lightly golden. Serve warm.