Friday, February 16, 2007

Rhubarb Meringue Puddings

This is a good midweek pudding, which could be made with most fruit.
Serves 2

230-55g/1-2oz sugar
4 sticks rhubarb, diced
1 orange
2 tbsp icing sugar
2 egg whites

1. Preheat the oven to 220C/425F/Gas 7.2. Gently heat the rhubarb and sugar in a pan with the juice of half the orange and the zest of the whole orange until the mixture is soft and starting to go syrupy. Taste and sweeten more as necessary.
2. Pour the stewed rhubarb into two ovenproof ramkins.
3. Place the egg whites and icing sugar into a large clean bowl and whisk together to form soft peaks.
4. Spoon the meringue on top of the rhubarb and then bake in the oven for 3-4 minutes, or until golden brown.
5. Serve.

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