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Ingredients
Baked Rhubarb with Meringue
- Ingredients
- 500 grams Ricotta cheese
- 3 Tbsps Pastry flour
- 2 eggs
- 70 grams sugar
- 400 grams Rhubarb
- 1 Orange
- 1 egg white
- 1 generous pinch grated Orange peel
- 30 grams powdered sugar
Grate the zest from the orange and squeeze the juice. Peel the rhubarb, slice and cook in the orange juice. Separate the eggs. Beat 2 egg whites to stiff peaks. Mix the egg yolks with the ricotta, flour and sugar until smooth, drain the rhubarb, mix the ricotta cream and fold in the egg whites. Spread the mixture into 4-6 ramkeins and bake in an oven preheated to 200°C (approximately 400°F) for about 25 minutes.
Meanwhile, beat the egg white until foamy, gradually adding the powdered sugar and orange peel and beating until the mixture is white, glossy andvery stiff. Spoon into a pastry bag fitted with a star tip. Remove the ramekins from the oven and pipe the meringue on top. Return to the oven and bake for another 10 minutes. Transfer the ramkekins to a plate and serve warm.
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 4.6 g | (15 %) |