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Rhubarb Meringue

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Rhubarb Meringue
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
370
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie370 kcal(18 %)
Protein5.36 g(5 %)
Fat21.87 g(19 %)
Carbohydrates40.66 g(27 %)
Sugar added33.55 g(134 %)
Roughage2.04 g(7 %)
Vitamin A261.77 mg(32,721 %)
Vitamin D0.96 μg(5 %)
Vitamin E0.86 mg(7 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.26 mg(24 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.05 mg(4 %)
Folate10.9 μg(4 %)
Pantothenic acid0.42 mg(7 %)
Biotin2.59 μg(6 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C9.43 mg(10 %)
Potassium420.08 mg(11 %)
Calcium138.96 mg(14 %)
Magnesium20.56 mg(7 %)
Iron0.33 mg(2 %)
Iodine22.78 μg(11 %)
Zinc0.26 mg(3 %)
Saturated fatty acids13.88 g
Cholesterol67.8 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3
cup
superfine caster sugar
1 cup
cream (30% fat; whipped)
16 ounces
Rhubarb (stewed)

Preparation steps

1.
Heat the oven to 110ºC (90º fan) 230ºF, gas 1/4.
2.
Beat the egg whites until they form soft peaks then beat in half the sugar, one tablespoon at a time.
3.
Continue beating until the mixture becomes glossy then fold in the remaining sugar.
4.
Spread the mixture onto a baking (cookie) sheet lined with baking parchment in a circle, making a wide well in the middle.
5.
Bake in the oven for 40-50 minutes or until the meringue is firm but not brown.
6.
Let cool then fill the middle with the cream and top with the rhubarb.