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Ingredients
for
8
Rhubarb Compote with Meringue Topping
25 min.
Time:
124
calories
Calories:
Health Score:
60 / 100
Ingredientsfor
- For the cream
- 400 grams Rhubarb
- 200 grams Strawberries
- 150 grams sugar
- 2 tsps grated Lemon peel
- 1 small Cinnamon stick
- 1 Tbsp cornstarch
- For the meringue
- 1 egg white
- 50 grams powdered sugar
- ½ tsp grated Lemon peel
Preparation
1.
Rinse the rhubarb, peel and cut into 2 cm (approximately 3/4 inch) long pieces. Rinse and chop the strawberries. Boil 1/2 cup of water with sugar, lemon peel and cinnamon stick in a saucepan, add the rhubarb and strawberries, and cook about 2 - 3 minutes then remove cinnamon stick. Mix the cornstarch with a little water until smooth, add to the boiling mixture, boil, season again and pour into ovenproof glasses.
2.
Beat the egg whites until very stiff with the powdered sugar and stir in the lemon zest.
3.
Spoon the meringue into a pastry bag and pipe connecting dots onto the rhubarb mixture. Bake in an oven preheated to 250°C (approximately 475°F) briefly until the tips are light brown. Remove from the oven and serve.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 124 cal. | (6 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 2.1 g | (7 %) |